Tofu, Prawns & Egg Noodle Laksa
with Veggies & Jammy Eggs
- Eggs
- Wheat
- Gluten
- Soy
- Crustaceans
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Slurp-worthy comfort in a bowl! This tofu laksa is rich and ultra-satisfying, loaded with egg noodles, tender carrot, courgette and Asian greens. Jammy eggs and crispy shallots finish this cosy, flavour-packed bowl.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1 packet
Crispy Shallots
1 sachet
Vegetable Stock Powder
1 sachet
Southeast Asian Spice Blend
1
Lime
1
Carrot
1
Courgette
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Coconut Milk
200 g
Peeled Prawns
(Contains: Crustaceans; )
packet
Egg Noodles
(Contains: Eggs, Wheat, Gluten; May be present: Eggs)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, roughly chop Asian greens. Thinly slice courgette and carrot into half-moons. Slice lime into wedges. Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks.
• Return medium saucepan to high heat. Half-fill saucepan with boiling water. • Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. • Using tongs, remove eggs from saucepan and cool in cold water.
• While eggs are boiling, in a large saucepan, heat a drizzle of olive oil over high heat. • Add prawns, courgette and carrot and cook until just tender, 3-4 minutes. • Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
• Stir in coconut milk, vegetable stock powder, soy sauce mix and the water. Bring to the boil then reduce heat to medium and cover with a lid and simmer until heated through, 3-4 minutes. • Remove lid then add tofu, Asian greens and cooked egg noodles, gently stirring to combine, 1-2 minutes. • Remove saucepan from heat and add a squeeze of lime juice. Season to taste.
• Carefully peel eggs then halve. • Divide tofu and prawn laksa and egg noodles between bowls. • Top with jammy eggs and crispy shallots. Serve with any remaining lime wedges. Enjoy!
