Ingredients
1/4 cup (70g) smooth peanut butter
2 tbsp curry powder
1 tbsp Authentic Thai Fish Sauce
1 tbsp soy sauce
2 tbsp Sweet Chilli Sauce
1 tbsp finely chopped lemongrass
1 cup (80g) broccoli florets
1 medium (120g) carrot , thinly sliced
1 cup (80g) shredded cabbage
60g snow peas
700g hokkien noodles
1 cup (80g) bean sprouts
4 hard boiled eggs , quartered
100g firm tofu , chopped
4 green onions (shallots)
How to make it:
1. Combine peanut butter, curry powder, Thai Fish Sauce, soy sauce, Sweet Chilli Sauce, lemongrass and Coconut milk
in a small saucepan over medium high heat; bring to the boil. Reduce heat and simmer for 1 minute, stirring constantly; set aside.
2. Place broccoli and carrot in a large heatproof bowl; cover with boiling water. Stand 2 minutes; drain, rinse under cold until cool; drain.
3. Repeat with cabbage and snow peas, standing in boiling water for 1 minute only.
4. Place noodles in a large heatproof bowl; cover with boiling water. Stand until just tender; drain.
5. Divide noodles between six serving dishes, top with the vegetables, bean sprouts, boiled eggs and tofu. Drizzle with warm peanut sauce and sprinkle with spring onions.
2. Place broccoli and carrot in a large heatproof bowl; cover with boiling water. Stand 2 minutes; drain, rinse under cold until cool; drain.
3. Repeat with cabbage and snow peas, standing in boiling water for 1 minute only.
4. Place noodles in a large heatproof bowl; cover with boiling water. Stand until just tender; drain.
5. Divide noodles between six serving dishes, top with the vegetables, bean sprouts, boiled eggs and tofu. Drizzle with warm peanut sauce and sprinkle with spring onions.
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