Prep Time: 30 min
Cook Time: 10 min
4 dried shitake mushrooms
3/4 cup boiling water
440g fresh thin hokkien noodles
1 tablespoon peanut oil
1 red onion, cut into wedges
1 1/2 cups snow peas, halved
400g marinated tofu, sliced
2 garlic cloves, crushed
1/2 bottle AYAM™ Vegetarian Stir-fry Sauce 210ml
1 tsp AYAM™ Sesame Oil
Place mushrooms in a bowl. Pour over boiling water, cover and let soak for 30 minutes.
Slice the mushrooms and discard the stems, reserving the liquid.
Prepare noodles according to packet instructions.
Heat a wok over a medium heat. Add 1 tablespoon peanut oil. Stir-fry onion, snow peas and tofu for 2 min.
Add garlic and cook a further minute. Add mushrooms and soaking liquid, Vegetarian Stir-fry Sauce and Sesame Oil to the wok. Stir until combined. Bring to the boil.
Add prepared noodles, stir-fry until heated through. Garnish with chopped coriander and serve with lime wedges if desired.
Tip:Substitute dried mushrooms and boiling water with fresh mushrooms and vegetable stock, adding to the wok with the vegetables