Southeast Asian Veggie & Peanut Laksa
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Southeast Asian Veggie & Peanut Laksa

Southeast Asian Veggie & Peanut Laksa

with Udon Noodles & Roasted Cauliflower

Laksa is taking centre stage tonight, with cauliflower as its leading lady. Our version is a take on the Singaporean laksa Lemak, and uses coconut milk and peanut butter to draw out the Asian flavours you know and love.

Tags:
Veggie
Allergens:
Peanut
Gluten
Soy

The quantities provided above are averages only.

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 bunch

broccolini

1

carrot

1 knob

ginger

2 clove

garlic

½

lemon

1 packet

peanut butter

(Contains Peanut; )

1 sachet

Southeast Asian Spice Blend

1 tin

coconut milk

1 sachet

vegetable stock powder

1 packet

udon noodles

(Contains Gluten; )

1 packet

Crushed Peanuts

(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

Olive Oil

½ tbs

soy sauce

(Contains Gluten, Soy; )

1 tsp

brown sugar

1 cup

boiling water

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Nutrition Values

/ per serving
Energy (kJ)3915 kJ
Fat57.7 g
of which saturates27.4 g
Carbohydrate61 g
of which sugars16.8 g
Protein28.2 g
Sodium1519 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray

Cooking Steps

Roast the veggies
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Trim the broccolini and cut in half lengthways. Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast the cauliflower for 10 minutes, then remove the tray from the oven and add the broccolini with a drizzle of olive oil. Return to the oven and roast until the veggies are tender, 8-10 minutes. TIP: If you prefer your broccolini unroasted, add it to the pan in step 4 instead!

Get prepped
2

While the veggies are roasting, boil a kettle of water. Grate the carrot. Finely grate the ginger and garlic. Slice the lemon into wedges. In a medium bowl, add the peanut butter and boiling water (see ingredients). Leave for 1-2 minutes, then stir to combine with a fork. Set aside.

Start the laksa
3

Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. Cook the carrot, garlic and ginger until softened, 2-3 minutes. Add the Southeast Asian spice blend and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

Finish the laksa
4

Add the peanut butter mixture, coconut milk, vegetable stock powder, soy sauce and brown sugar to the pan. Bring to the boil, then reduce the heat to medium and simmer until thickened slightly, 5 minutes. Remove from the heat, then stir in 1/2 the roasted veggies and a generous squeeze lemon juice. Season to taste. TIP: Add the broccolini to simmer if you prefer it unroasted.

Cook the noodles
5

While the laksa is simmering, place the udon noodles in a heatproof bowl and cover completely with boiling water. Soak, stirring occasionally with a fork to separate the noodles, until softened, 2 minutes. Drain.

Serve up
6

Divide the noodles between bowls. Pour over the Southeast Asian veggie and peanut laksa. Top with the remaining roasted cauliflower and broccolini. Sprinkle with the crushed peanuts. Serve with any remaining lemon wedges.