Sauteed Vegetables in Coconut Milk
Ingredients:
- 250g snow peas, cut lengthwise (approximately 5cm)
- 1 onion, cut into 8
- 250g miniature corn, cut in half
- 400g oyster mushrooms, grated into large pieces
- 140ml of AYAM ™ coconut milk
- 160ml of water
- 125g tomato puree
- 2 tablespoons of hoi sin sauce
- 2 tablespoons of AYAM ™ garlic and ginger pepper sauce
- 1/2 teaspoon of five spice powder
- 4 AYAM ™ instant noodle cakes
- 2 tablespoons of peanut oil
Preparation:
- Combine the coconut milk, water, tomato sauce, Hoi sin sauce, chili sauce and five spice powder in a bowl and set aside.
- Cook the noodles in boiling water according to the directions. Drain and keep.
- Heat the oil in a wok over medium heat. Once the oil is hot, put the beans, onions and corn in the wok and sauté over high heat for 1 minute.
- Add the mushrooms and continue to sauté until the vegetables are tender.
- Pour in the coconut milk and sauté until cooked through.
- Place the noodles on a plate and pour the sautéed vegetables generously on top.