One-pot Laksa

with Rice Noodles and Oyster Mushrooms
Oyster mushrooms get their name from their resemblance with freshly shucked oysters. They are totally seafood free though!
1,474 Reviews
Cals 556 · Prot 15 · Carbs 48 · Fat 36
Vegan
Calorie smart
Try Hello Chef Now
30 min
One-pot Laksa with Rice Noodles and Oyster Mushrooms
Oyster mushrooms get their name from their resemblance with freshly shucked oysters. They are totally seafood free though!
1,474 Reviews
Cals 556 · Prot 15 · Carbs 48 · Fat 36
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry paste
Garlic cloves
2 Piece
Ginger
30 Grams
Shallots
1 Piece
Fresh coriander
15 Grams
Large red chilli
1 Piece
Curry powder
4 Grams
Turmeric powder
2 Grams
Laksa
Baby king oyster mushrooms
300 Grams
Snow peas
100 Grams
Water
400 ML
Vegetable stock cube 15*
1 Piece
Vegetable oil
2 Tbsp
Coconut milk
400 ML
Lime leaves
3 Piece
Rice noodles
100 Grams
Soy sauce 9*
30 ML
Lime
1 Piece

Allergens

*15 Celery, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2328 / 556
Fats (g) 36.4
of which saturated (g) 20.7
Carbohydrates (g) 48
of which sugars (g) 7.6
Fibers (g) 14.5
Proteins (g) 14.7
Salt (g) 2.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make paste

1 Make paste

Roughly pick and chop the coriander leaves and set them aside. Chop the leftover coriander stalks finely. Peel and grate the garlic, ginger and shallots. Finely chop the chilli. Add the garlic, chilli (spicy!), ginger and shallots to a bowl with the chopped coriander stalks, curry powder and turmeric. Mix into a paste.
Tip! If you've got one, use a food processor to make the paste.
Prep

2 Prep

Chop the mushrooms into bite-sized pieces. Trim the snow peas. Boil the measured water and dissolve the vegetable stock cube in it.
Make broth

3 Make broth

Heat a wok or large saucepan over a medium-high heat with plenty of vegetable oil. Once hot, add the mushrooms and cook for 4-5 min. Add the paste and cook for 1 min until fragrant. Add the coconut milk, vegetable stock and lime leaves. Bring to a simmer.
Simmer

4 Simmer

Once simmering, add the rice noodles to the bubbling broth along with the snow peas. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.
Final touches

5 Final touches

Add the soy sauce, coriander leaves and the juice of the lime (reserve some coriander and a wedge of lime for garnish!).
Serve

6 Serve

Ladle the laksa and noodles into bowls. Garnish with the remaining coriander leaves and lime wedges.
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