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Southeast Asian Veggie & Peanut Laksa

Southeast Asian Veggie & Peanut Laksa

with Udon Noodles & Roasted Cauliflower

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Laksa is taking centre stage tonight, with cauliflower as its leading lady. Our version is a take on the Singaporean laksa Lemak, and uses coconut milk and peanut butter to draw out the Asian flavours you know and love.

Tags:Veggie
Allergens:PeanutsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 bunch

broccolini

1

carrot

1 knob

ginger

2 clove

garlic

½

lemon

1 packet

peanut butter

(ContainsPeanuts)

1 sachet

Southeast Asian spice blend

1 tin

coconut milk

1 sachet

vegetable stock powder

1 packet

udon noodles

(ContainsGluten)

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

Olive Oil

½ tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

1 cup

boiling water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3915 kJ
Fat57.7 g
of which saturates27.4 g
Carbohydrate61 g
of which sugars16.8 g
Protein28.2 g
Sodium1519 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Trim the broccolini and cut in half lengthways. Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast the cauliflower for 10 minutes, then remove the tray from the oven and add the broccolini with a drizzle of olive oil. Return to the oven and roast until the veggies are tender, 8-10 minutes. TIP: If you prefer your broccolini unroasted, add it to the pan in step 4 instead!

2

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 (see ingredients). Leave for 1-2 minutes, then stir to combine with a fork. Set aside.

3

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 a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

4

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.

5

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.

6

Divide the noodles between bowls. Pour over the Southeast Asian veggie and peanut laksa. Top with the remaining roasted cauliflower and broccolini. Sprinkle with the crushed peanuts. Serve with any remaining lemon wedges.