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Spicy broccoli and coconut noodles
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Celebrate Chinese New Year with our zesty broccoli coconut noodles.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 large red capsicum, sliced
  • 2 broccoli, trimmed small heads cut into florets
  • 150g snow peas, trimmed,halved diagonally
  • 2 x 85g packets Indomie Mi Goreng, instant noodles
  • 165ml can coconut milk
  • 82.50 ml dry-roasted cashews, roughly chopped
  • 2 green onions, thinly sliced diagonally
Instructions:
  • Heat a wok over high heat, then add oil and swirl to coat. Stir in capsicum and broccoli, stir-frying for 3 minutes until charred. Add snow peas and stir-fry for 2 more minutes.
  • Cook the noodles in a pot of boiling water for 2 minutes until tender, then drain well. Stir-fry 500g medium green prawns (peeled with tails intact, deveined) in a wok for 1 minute until they just change color. Feel free to use chicken or tofu as an alternative.
  • Pour in the velvety coconut milk and sprinkle in the delicious noodle flavoring packets into the sizzling wok. Stir and cook until the sauce starts to bubble, about 2 minutes. Toss in the noodles and crunchy cashews, stir-fry for another minute to blend everything together perfectly. Finally, season with a sprinkle of salt and a twist of pepper for the finishing touch. Enjoy!
  • Garnish with freshly chopped green onions before serving.

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