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Curry Laksa noodles š So flavourful and fragrant! Who'd love some of these noodles? Get the recipe below!
ā
āRecipe (yields 2 servings)ā£ā£
š±Ingredients:ā£ā£
- 2 servings ramen (fresh/dried) - cooked based on package's instructionsā£ā£
- 2 tablespoons red chili/laksa paste or sambal (recipe on highlights)ā£
- 3 cups vegetable stockā£ā£
- Ā¼ cup coconut milkā£ (more for a creamier version)ā£
- 1 teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)ā£ā£
- a handful of fresh curry leaves (optional)ā£ā£
- oil & salt to tasteā£ā£
ā£š±Topping ingredients:ā£ā£
- Ā¼ cup King oyster mushrooms ā peeled into thin stripsā£ā£
- Ā¼ cup long beans - cut into 2" length, blanchedā£ā£
- Ā½ cup mung bean sprouts, blanchedā£ā£
- Ā¼ cup pan-fried eggplantā£ā£
- Ā¼ cup tofu puffsā£ā£
- lime wedges, red chilisā£ā£
- fried veggie wontonsā£ā£
ā£ā£
1. In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ā£ā£
2. To make the curry, sautĆ© red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.ā£ā£
3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.
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