with Mushrooms and Green Pepper
.
Allergens
Utensils
Tags
Closed Cup Mushrooms
150
Bell Pepper
1
Lime
0.5
Lemongrass
1
Spring Onion
1
Thai Style Spice Mix
1
Ginger Puree
0.5
Coconut Milk
200
Vegetable Stock Paste
10
Peanut Butter
1
Salted Peanuts
25
Egg Noodle Nest
2
Soy Sauce
1
Water for the Sauce
300
Quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest then halve the lime. Trim and thinly slice the spring onion. Bash the lemongrass stick with a saucepan to release the flavours.
Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mushrooms, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the ginger puree and the Thai Style Spice Blend. TIP: Add less spice if you don't like too much heat. Cook for 1 min.
Pour in the coconut milk and bring to a simmer. Stir in the vegetable stock paste and water (see ingredients for amount) along with the peanut butter. Simmer until the veggies are soft, 3-4 mins.
Meanwhile, crush the peanuts by popping them into a bag and bashing with the bottom of a saucepan.
When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.
Remove and discard the lemongrass. Stir in the soy sauce and lime zest, add lime juice and salt to taste. Share between your bowls and finish with a sprinkle of peanuts and spring onion. Enjoy!
2062
kJ
Energy (kJ)
493
kcal
Energy (kcal)
33
g
Fat
18
g
of which saturates
31
g
Carbohydrate
7
g
of which sugars
17
g
Protein
3.32
g
Salt
