PEANUT SAUCE
3 tablespoons peanut butter
2 teaspoons curry powder
1 tablespoon MAGGI Fish Sauce
1 tablespoon soy sauce
2 tablespoons MAGGI Sweet Chilli Sauce
1 tablespoon chopped lemongrass
185 mL (¾ cup) CARNATION Light and Creamy Evaporated Milk

1 cup broccoli florets
1 carrot, thinly sliced
1 cup shredded cabbage
60 g snow peas
700 g MAGGI Thin Hokkien Noodles
1 cup bean sprouts
4 boiled eggs, quartered
100 g firm tofu, chopped
4 spring onions, sliced

To make the peanut sauce, combine all the ingredients in a small saucepan and bring to the boil. Reduce heat and simmer for 1 minute, stirring constantly, then set aside. Place the broccoli and carrot in a large heatproof bowl and cover with boiling water. Leave to stand for 2 minutes, then drain and rinse under cold running water until cool. Drain well. Repeat with the cabbage and snow peas, but only stand them in boiling water for 20 seconds. Put the noodles in a large heatproof bowl and cover with boiling water. Gently prise them apart with two forks until the strands separate. Drain well. Divide the noodles between serving dishes, topped with the vegetables, bean sprouts, boiled eggs and tofu. Drizzle the warm peanut sauce over the top, and sprinkle with spring onions.

Preparation time: 20 minutes
Cooking time: 2 minutes
Serves: 4-6