One-pot Laksa

with Rice Noodles and Oyster Mushrooms

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Instructions

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1 Make paste

Peel the garlic, ginger and shallots. Roughly chop the coriander leaves and set them aside, then chop the stalks finely. Grate the shallots and ginger. Finely chop the garlic and chilli (spicy!). Add both to a bowl with the chopped coriander stalks, curry powder and turmeric. Mix into a paste.

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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.

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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 milkvegetable stock and lime leaves. Bring to a simmer.

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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.

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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!). 

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6 Serve

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

Tips for fussy eaters

Not a fan of coriander? Omit it from the paste and reserve the leaves as a garnish.

Pro tip

If you've got one, use a food processor to make the paste.

These mushrooms get their name from their resemblance with freshly shucked oysters, but are totally seafood free!

Cooking Time: 30 min

Cals 770 · Prot 16 · Carbs 72 · Fat 51

Dairy-Free

Ingredients

Number of people

Curry paste

Garlic cloves 2 Pieces
Ginger 30 Grams
Shallots 1 Piece
Fresh coriander 15 Grams
Large red chilli 1 Piece
Curry powder 4 Grams
Turmeric powder 2 Grams

Laksa

Oyster mushrooms 300 Grams
Snow peas 100 Grams
Water 400 ML
Vegetable stock cube 1 Piece
Vegetable oil 2 Tbsp
Coconut milk 400 ML
Lime leaves 3 Pieces
Rice noodles 100 Grams
Soy sauce 30 ML
Lime 1 Piece

These mushrooms get their name from their resemblance with freshly shucked oysters, but are totally seafood free!

Cooking Time: 30 min

Cals 770 · Prot 16 · Carbs 72 · Fat 51

Dairy-Free

Instructions

photo

1 Make paste

Peel the garlic, ginger and shallots. Roughly chop the coriander leaves and set them aside, then chop the stalks finely. Grate the shallots and ginger. Finely chop the garlic and chilli (spicy!). Add both to a bowl with the chopped coriander stalks, curry powder and turmeric. Mix into a paste.

photo

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.

photo

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 milkvegetable stock and lime leaves. Bring to a simmer.

photo

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.

photo

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!). 

photo

6 Serve

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

Tips for fussy eaters

Not a fan of coriander? Omit it from the paste and reserve the leaves as a garnish.

Pro tip

If you've got one, use a food processor to make the paste.

Ingredients

Number of people

Curry paste

Garlic cloves 2 Pieces
Ginger 30 Grams
Shallots 1 Piece
Fresh coriander 15 Grams
Large red chilli 1 Piece
Curry powder 4 Grams
Turmeric powder 2 Grams

Laksa

Oyster mushrooms 300 Grams
Snow peas 100 Grams
Water 400 ML
Vegetable stock cube 1 Piece
Vegetable oil 2 Tbsp
Coconut milk 400 ML
Lime leaves 3 Pieces
Rice noodles 100 Grams
Soy sauce 30 ML
Lime 1 Piece
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