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
1 Make paste
Roughly pick and chop the corianderleaves 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.
2 Prep
Chop the mushrooms into bite-sized pieces. Trim the snowpeas. Boil the measuredwater and dissolve the vegetable stock cube in it.
3 Make broth
Heat a wok or large saucepan over a medium-high heat with plenty of vegetableoil. Once hot, add the mushrooms and cook for 4-5 min. Add the paste and cook for 1 min until fragrant. Add the coconutmilk, vegetablestock and limeleaves. Bring to a simmer.
4 Simmer
Once simmering, add the ricenoodles to the bubbling broth along with the snowpeas. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.
5 Final touches
Add the soy sauce, corianderleaves and the juice of the lime (reserve some coriander and a wedge of lime for garnish!).
6 Serve
Ladle the laksa and noodles into bowls. Garnish with the remaining corianderleaves and lime wedges.