Coconut Stir Fried Vegetable
Serves 4 | 
Prep 10 mins | 
Cook 10 mins
Ingredients
- 250g snow peas
- 1 onion, cut into 8 wedges
- 250g baby corn, cut into half
- 400g oyster mushrooms, shredded into large chunks
- ⅔ cup water
- ½ cup tomato puree
- ¼ tsp chinese five spice powder
- 2 tbsp peanut oil
- 2 tbsp AYAM™ Hoi Sin sauce
- 2 tbsp AYAM™ Sweet Chilli Sauce
- 4 'cakes' AYAM™ Instant noodles
- ½ can AYAM™ Coconut Milk 270ml
Method
Mixing:
- Combine well coconut milk, water, tomato sauce, Hoi sin sauce, sweet chilli sauce and five spice powder in a bowl. Keep it aside.
Boiling Noodle:
- For the noodles, cook them according to the instruction in boiling water. Drain the noodles using a strainer and set them aside for later.
Stir Frying:
- Heat up oil in a wok on medium fire. Once the oil is hot, put in the snow peas, the onions and the corn and stir fry over high heat for 1 minute. Then, add in the mushrooms and stir-fry until the vegetables are tender.
- Final step, pour in the coconut milk mixture (always at the end to keep all aromas) and continue to stir fry until it is heated thoroughly.
Presentation:
- To serve, place the noodles on the plate and pour the stir-fried vegetables generously over the top.
