with Mushrooms and Green Pepper
.
Allergens
Utensils
Tags
Closed Cup Mushrooms
150
Green Pepper
1
Lime
0.5
Thai Style Spice Mix
1
Ginger Puree
0.5
Coconut Milk
400
Vegetable Stock Powder
1
Peanut Butter
1
Salted Peanuts
25
Egg Noodle Nest
2
Soy Sauce
25
Water for the Sauce
150
a) Quarter the mushrooms. b) Halve the pepper and discard the core and seeds. Chop into 2cm pieces. c) Zest then halve the lime.
a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushroom, and pepper. Stir and cook until softened, 2-3 mins. c) Add the Thai spice (beware it's hot, add half if you're not a fan of heat!) and the easy ginger. Cook for 1 minute.
a) Pour in the coconut milk and bring to a simmer. b) Stir in the vegetable stock powder and water (see ingredients for amount) along with the peanut butter. c) Simmer until the veggies are soft, 3-4 mins.
a) Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan.
a) When the veggies are soft, stir in the noodles. b) Make sure they are submerged in the laksa. c) Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. d) If this is the case, just add a splash of water to get it back to a soupy consistency.
a) Stir in the soy sauce and lime zest. b) Taste and add lime juice and salt to taste. c) Share between your bowls and finish with a sprinkle of peanuts. Enjoy!
857
kcal
Energy (kcal)
3584
kJ
Energy (kJ)
56
g
Fat
36
g
of which saturates
68
g
Carbohydrate
11
g
of which sugars
23
g
Protein
2.77
g
Salt
