NZ Southeast Asian Veggie & Peanut Laksa

While the veggies are roasting, boil a kettle of water. Grate the carrot. Finely grate the ginger and garlic. Slice the lemon into wedges. In a medium bowl, add the peanut butter and boiling water (1 cup for 2 people / 2 cups for 4 people). Leave for 1-2 minutes then, stir to combine with a fork. Set aside.

Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. Cook the carrot, garlic and ginger until softened, 2-3 minutes. Add the Southeast Asian spice blend and chilli flakes (if using) and cook until fragrant, 1 minute.

Add the peanut butter mixture, coconut milk, vegetable stock powder, soy sauce and brown sugar to the pan. Bring to the boil, then reduce the heat to medium and simmer until thickened slightly, 5 minutes. Remove from the heat, then stir in 1/2 the roasted veggies and a generous squeeze lemon juice. Season to taste.
TIP: Add the broccolini to simmer if you prefer it unroasted.

While the laksa is simmering, place the udon noodles in a heatproof bowl and cover completely with boiling water. Soak, stirring occasionally with a fork to separate the noodles, until softened, 2 minutes. Drain.