NZ Southeast Asian Veggie & Peanut Laksa
with Udon Noodles & Cauliflower
- Wheat
- Gluten
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Sesame
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Crushed Peanuts
Ginger
1 sachet
Chilli Flakes
1 sachet
Southeast Asian Spice Blend
1 packet
Coconut Milk
1
Baby Broccoli
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
2
Garlic
1
Cauliflower
1 packet
Peanut Nutter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame)
1
Lemon
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Trim the broccolini and halve lengthways. Place the cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 10 minutes, then remove the tray from the oven and add the broccolini with a drizzle of olive oil. Roast the veggies until tender, 8-10 minutes.
TIP: If you prefer your broccolini unroasted, add it to the pan step 4 instead!
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.
Divide the noodles between bowls. Pour over the Southeast Asian veggie and peanut laksa. Top with the remaining roasted veggies. Sprinkle with the crushed peanuts. Serve with any remaining lemon wedges.
