One-pot Laksa

Name: One-pot Laksa with Rice Noodles and Oyster Mushrooms
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Garlic cloves; 30 Grams of Ginger; 1 Piece of Shallots; 15 Grams of Fresh coriander; 1 Piece of Large red chilli; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 300 Grams of Baby king oyster mushrooms; 100 Grams of Snow peas; 400 ML of Water; 1 Piece of Vegetable stock cube; 2 Tbsp of Vegetable oil; 400 ML of Coconut milk; 3 Piece of Lime leaves; 100 Grams of Rice noodles; 30 ML of Soy sauce; 1 Piece of Lime

with Rice Noodles and Oyster Mushrooms

Oyster mushrooms get their name from their resemblance with freshly shucked oysters. They are totally seafood free though!

332 Reviews

Cals 552 · Prot 15 · Carbs 47 · Fat 36

Vegan

Calorie Smart

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!

332 Reviews

Cals 552 · Prot 15 · Carbs 47 · Fat 36

Vegan

Calorie Smart

Ingredients

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*10*11*

30 ML

Lime

1 Piece

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten

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)	2309 / 552
Fats (g)	36.1
of which saturated (g)	20.7
Carbohydrates (g)	47
of which sugars (g)	7.6
Fibers (g)	14.2
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 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.

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.

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.

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.