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.
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 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
Nutrition Values
Utensils
Instructions
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!
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.
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.
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.
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.
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.