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Hokkien Noodle Stirfry

Hokkien Noodles Topped With A Peanut Sauce With Mixed Vegetables

Crunchy peanut butter, soy sauce, cumin powder, light coconut milk,hokkien noodles, baby corn, carrot, celery, capsicum, snow peas.

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Ingredients (serves 4)
• 2/3 cup crunchy peanut butter
• 1 tablespoon salt-reduced soy sauce
• 1/4 teaspoon cumin powder
• 270mls light coconut milk
• 450g pack Hokkien noodles
• 1 punnet (115g) baby corn
• 1 small carrot, sliced diagonally
• 1 stick celery, sliced diagonally
• 1/2 red capsicum, seeded and sliced
• 12 snow peas, trimmed and shredded
Method
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.
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.
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.
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.