Veggie Laksa & Crushed Peanuts

Name: Veggie Laksa & Crushed Peanuts with Green Beans & Noodles
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1 carrot; 2 clove garlic; 1 bag green beans; ½ lime; 1 packet ginger paste; 2 tin coconut milk; ¾ cup water; 1 packet Plant-Based Fish Sauce; 1 tsp brown sugar; 1 packet crushed peanuts; 1 packet egg noodles; 1 sachet Southeast Asian Spice Blend; 1 bag Asian greens

with Green Beans & Noodles

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Laksa is taking centre stage tonight, with Asian veggies as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut milk and ginger paste to draw out the Asian flavours you know and love.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

•Peanuts

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

carrot

2 clove

garlic

1 bag

green beans

lime

1 packet

ginger paste

2 tin

coconut milk

1 packet

Plant-Based Fish Sauce

(Contains: Gluten, Soy, Sulphites, Wheat;)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat;)

1 sachet

Southeast Asian Spice Blend

1 bag

Asian greens

Not included in your delivery

olive oil

¾ cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2324 kJ

Fat43.3 g

of which saturates30.7 g

Carbohydrate78.7 g

of which sugars19 g

Protein17.6 g

Sodium2290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• Boil the kettle. • Cut carrot into half-moons. Finely chop garlic. Trim and halve green beans. Roughly chop Asian greens. Slice lime into wedges.

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add carrot and green beans and cook tossing, until slightly tender, 3-4 mins. • Add Southeast Asian spice blend, ginger paste and garlic and cook until fragrant, 1 minute. • Add coconut milk, the water, plant-based fish sauce and the brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-4 mins. • Remove from the heat and add a generous squeeze of lime juice.

• Half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 mins. • Drain, rinse and set the noodles aside.

• Divide the noodles between bowls. • Pour over the veggie laksa soup. • Sprinkle with crushed peanuts and serve with any remaining lime wedges. Enjoy!