Easy Malaysian Veggie & Udon Noodle Laksa
with Roasted Peanuts & Lemon
Laksa is taking centre stage tonight, with Asian veggies as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut milk and garlic paste to draw out the Asian flavours you know and love.
This recipe is under 650kcal per serving.
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
Ingredients
1
carrot
1 bag
green beans
½
lemon
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ tin
coconut milk
1 sachet
vegetable stock powder
1 packet
udon noodles
(Contains Gluten; )
1 bag
coriander
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
Asian Greens
¾ sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 cup
water
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Thinly slice carrot. Trim and halve green beans. Roughly chop Asian greens. Slice lemon in half.
• Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing, until tender, 3-5 minutes. • Add garlic paste and Southeast Asian spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.
• Add coconut milk (see ingredients), the water and vegetable stock powder. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Add udon noodles and cook, stirring occasionally with a fork to separate, until softened, 2 minutes. • Add Asian greens, the soy sauce and brown sugar and stir until combined. Remove from heat, then add a squeeze of lemon juice to taste.
TIP: Add a splash more water if the soup looks too thick.
• Slice remaining lemon into wedges. • Divide Malaysian veggie laksa between bowls. • Tear over coriander and sprinkle with crushed peanuts. • Serve with any remaining lemon wedges.