Shimeji Laksa with Rice Noodles

Name: Shimeji Laksa with Rice Noodles, Pak Choi and Eggs
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 15 Grams of Fresh coriander; 3 Piece of Baby pak choi; 150 Grams of Shimeji mushroom; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 20 Grams of Ginger garlic paste; 4 Grams of Curry powder; 2 Grams of Turmeric powder; 200 ML of Coconut milk; 1 Piece of Vegetable stock cube; 600 ML of Water; 10 Grams of Sambal oelek; 3 Piece of Lime leaves; 100 Grams of Rice noodles; 50 Grams of Bean sprouts; 10 ML of Soy sauce; 1 Piece of Lime; 2 Piece of Organic Eggs; 40 Grams of Salted peanuts; 2 Grams of Chilli flakes

Pak Choi and Eggs

Laksa which originates from South East Asia is a spicy noodle soup with a curry flavoured broth. We've topped ours with soft boiled eggs, mushrooms and pak choi.

61 Reviews

Cals 522 · Prot 23 · Carbs 38 · Fat 34

Vegetarian

Family Friendly

30 min

Shimeji Laksa with Rice Noodles, Pak Choi and Eggs

Laksa which originates from South East Asia is a spicy noodle soup with a curry flavoured broth. We've topped ours with soft boiled eggs, mushrooms and pak choi.

61 Reviews

Cals 522 · Prot 23 · Carbs 38 · Fat 34

Vegetarian

Family Friendly

Ingredients

Laksa

Shallots

1 Piece

Fresh coriander

15 Grams

Baby pak choi

3 Piece

Shimeji mushroom

150 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ginger garlic paste

20 Grams

Curry powder

4 Grams

Turmeric powder

2 Grams

Coconut milk

200 ML

Vegetable stock cube 15*

1 Piece

Water

600 ML

Sambal oelek

10 Grams

Lime leaves

3 Piece

Rice noodles

100 Grams

Bean sprouts

50 Grams

Soy sauce 9*10*11*

10 ML

Lime

1 Piece

To serve

Organic Eggs 5*

2 Piece

Salted peanuts 1*

40 Grams

Chilli flakes

2 Grams

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *1 Peanuts

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)	2186 / 522
Fats (g)	33.9
of which saturated (g)	13.7
Carbohydrates (g)	38
of which sugars (g)	6.7
Fibers (g)	11.4
Proteins (g)	22.7
Salt (g)	6.3

*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 Boil eggs

Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cooled.

Tip! Store your eggs at room temperature! This will prevent them from cracking when added to the boiling water.

2 Prep

Meanwhile, peel and very finely chop the shallots. Roughly chop the coriander leaves and set them aside, then chop the stalks finely. Trim the pak choi and separate the leaves. Trim and separate the mushrooms.

3 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 3 min. Add the shallots and coriander stalks with a pinch of salt and fry for 3 min further. Add the ginger garlic paste, curry powder and turmeric and fry for 1 min further until fragrant.

4 Simmer

Add the coconut milk, stock cube, measured water, sambal oelek (spicy!) and lime leaves. Bring to a simmer. Once simmering, add the rice noodles to the bubbling broth along with the pak choi. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.

5 Finish

Stir in the bean sprouts, soy sauce, coriander leaves and a squeeze of lime juice (reserve some coriander and a wedge of lime for garnish).

6 Serve

Slice the eggs in half. Divide the laksa between bowls, spooning the broth over the noodles and vegetables. Top with the egg halves. Garnish with the peanuts, chilli flakes (spicy!) and any remaining coriander leaves and lime wedges.

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