with Mushrooms and Green Pepper
Our delicious noodle laksa is the perfect recipe for a cosy night in. Fresh ginger and lemongrass keep the flavours of this dish lovely and fresh, whilst the red curry paste gives the dish a good hit of heat. Once the noodles are cooked, add them to the sauce and let them soak up the flavours before gently combining and serving everything up in deep bowls and dive in!
Allergens
Utensils
Tags
Chestnut Mushrooms
1
Green Pepper
1
Lime
1
Lemongrass
1
Thai Style Spice Mix
1
Ginger Puree
0.5
Light Coconut Milk
1
KNORR Vegetable Stock
1
Water
100
Salted Peanuts
1
Egg Noodle Nest
2
Soy Sauce
1
a) Quarter the mushrooms, core and deseed the pepper and chop into 2cm chunks. b) Zest then halve the lime. c) Bash the lemongrass stick with a saucepan to release the flavours.
a) Heat a splash of oil in a large saucepan over medium high heat. b) When hot, add the mushrooms, pepper and lemongrass. Stir and cook for 2 mins. c) Add the Thai spice blend (beware it's hot, add less 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. Stir in the stock powder and water (see ingredients for amount). b) 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. Make sure they are submerged in the laksa. b) Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. c) 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. Taste and add a squeeze of lime juice if required. Add a pinch of saltif needed. b) Remove and discard the lemongrass. c) Share between your bowls and finish with a sprinkle of peanuts. Enjoy!
2105
kJ
Energy (kJ)
503
kcal
Energy (kcal)
24
g
Fat
15
g
of which saturates
56
g
Carbohydrate
7
g
of which sugars
17
g
Protein
6
g
Salt
