Easy Malaysian Veggie & Udon Noodle Laksa
with Roasted Peanuts & Lemon- Gluten(Wheat)
- Gluten
- Soy
- Peanuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
Laksa is taking centre stage tonight, with Asian veggies as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut milk and garlic paste to draw out the Asian flavours you know and love. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1 bag
green beans
½
lemon
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ tin
coconut milk
1 sachet
vegetable stock powder
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 bag
coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 bag
Asian Greens
¾ sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 cup
water
2.5 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot. Trim and halve green beans. Roughly chop Asian greens. Slice lemon in half.
• Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing, until tender, 3-5 minutes. • Add garlic paste and Southeast Asian spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.
• Add coconut milk (see ingredients), the water and vegetable stock powder. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Add udon noodles and cook, stirring occasionally with a fork to separate, until softened, 2 minutes. • Add Asian greens, the soy sauce and brown sugar and stir until combined. Remove from heat, then add a squeeze of lemon juice to taste.
TIP: Add a splash more water if the soup looks too thick.
• Slice remaining lemon into wedges. • Divide Malaysian veggie laksa between bowls. • Tear over coriander and sprinkle with crushed peanuts. • Serve with any remaining lemon wedges.
