Malaysian Veggie Laksa
with Flat Noodles & Roasted Peanuts
If you're looking for some Meatless Monday inspo, this is it! In our vegetarian take on the fragrant noodle soup, we've teamed a creamy coconut broth with a healthy squeeze of lemon juice to lift and balance the lovely complex flavours.
This recipe is under 650kcal per serving.
Unfortunately, this week's udon noodles were in short supply, so we've replaced them with flat noodles. Don't worry, the recipe will be just as delicious!
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.
Ingredients
1
carrot
1
capsicum
1 packet
garlic paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
flat noodles
(Contains Gluten;)
½
lemon
1 bag
coriander
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
Asian greens
1.5 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot and capsicum. • Roughly chop Asian greens. • Slice lemon into wedges.
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook capsicum and carrot until tender, 3-5 minutes. Add garlic paste and Southeast Asian spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. • Add the water, coconut milk and vegetable stock powder. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes.
• Add the flat noodles and cook, until tender, 3-4 minutes. In the last minute of cook time, gently stir the noodles with a fork to separate. • Stir in Asian greens, soy sauce and brown sugar, until combined and heated through. • Remove from heat. Squeeze in some lemon juice to taste.
TIP: Add a splash of water if the laksa looks too thick.
• Divide Malaysian veggie laksa between bowls. • Tear over coriander and sprinkle with crushed peanuts. • Serve with any remaining lemon wedges.