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http://www.lifestylefood.com.au/recipes/7076/hokkien-noodle-stirfry

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Hokkien Noodle Stirfry

Hokkien Noodles Topped With A Peanut Sauce With Mixed Vegetables

Ingredients

Method

  • 1.

    Ingredients (serves 4)

  • 2.

    • 2/3 cup crunchy peanut butter

  • 3.

    • 1 tablespoon salt-reduced soy sauce

  • 4.

    • 1/4 teaspoon cumin powder

  • 5.

    • 270mls light coconut milk

  • 6.

    • 450g pack Hokkien noodles

  • 7.

    • 1 punnet (115g) baby corn

  • 8.

    • 1 small carrot, sliced diagonally

  • 9.

    • 1 stick celery, sliced diagonally

  • 10.

    • 1/2 red capsicum, seeded and sliced

  • 11.

    • 12 snow peas, trimmed and shredded

  • 12.

    Method

  • 13.

    1. Place the peanut butter, soy sauce, cumin, coconut milk and 2 tablespoons of water in a saucepan over low heat and heat for 3-4 minutes, stirring until combined. Do not allow to boil or sauce will separate. Cover sauce and set aside.

  • 14.

    2. Place the noodles in a large heatproof bowl and cover with hot water. Set aside for 5 minutes. Drain and return to the bowl.

  • 15.

    3. Heat a little oil in a wok or large non-stick frying pan over high heat. Add the corn, carrot, celery and capsicum and stir-fry for 3 minutes or until just tender.

  • 16.

    4. Add the snow peas and noodles and cook for another minute. Serve topped with some peanut sauce. Stir sauce through the noodles before eating.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Hokkien Noodle Stirfry.

 
 

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