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

4.0(464)

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Calories

:

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Protein

:

17.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Medium

Calorie Smart

Veggie

Climate Superstar

Allergens:

Gluten
Soy
Sulphites
Wheat
Peanuts
Eggs
May contain traces of allergens
Gluten
Milk
Sesame
Soy
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

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

1

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

2

• 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.

3

• 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.

4

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