Veggie Laksa & Crushed Peanuts
with Green Beans & Noodles
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
2 clove
garlic
1 bag
green beans
½
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: Gluten, Wheat, Eggs;)
1 sachet
Southeast Asian Spice Blend
1 bag
Asian greens
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• 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!
