Coconut Stir Fried Vegetable

Coconut Stir Fried Vegetables
This quick stir-fry combines the crunch of snow peas and baby corn with the rich flavour of oyster mushrooms. Enhanced with a luscious blend of AYAM™ Hoi Sin sauce, sweet chilli sauce, and creamy coconut milk, this dish is a delightful fusion of textures and tastes. The Chinese five spice powder adds a hint of warmth, making it perfect for cosy winter meals.Prepare the noodles and set them aside while you stir-fry the vegetables to tender perfection. Finish by mixing in the aromatic coconut milk blend, then serve the vegetables over the noodles for a simple and satisfying vegan meal.
Ingredients
- 250 g snow peas
- 1 onion cut into 8 wedges
- 250 g baby corn cut into half
- 400 g 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
Instructions
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.
Notes
Tried this recipe?Let us know how it was!
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