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.
NEW!
Cals 540 · Prot 23 · Carbs 42 · Fat 33
Vegetarian
Family-Friendly
Calorie smart
Try Hello Chef Now
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.
NEW!
Cals 540 · Prot 23 · Carbs 42 · Fat 33
Vegetarian
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
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 ML
Lime
1 Piece
To serve
Eggs 5*
2 Piece
Salted peanuts 1*
40 Grams
Chilli flakes
2 Grams

Allergens

*9 Soya, *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.

Before you start

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

Instructions

Boil eggs

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.
Prep

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.
Fry

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.
Simmer

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.
Finish

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).
Serve

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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