How could we ever say no to different variations of our favourite crowd-pleasing noodle dish? This rendition of the spicy and warming laksa features tofu and a bunch of vegetables in contrast to the chicken and seafood commonly found in local hawker centres. It’s also a breeze to cook up, requiring less than an hour from kitchen to table.
Ingredients
- 250 g dried bee hoon
- 185 g laksa paste
- 2 cup (500 ml) coconut milk
- 1 litre (4 cups) vegetable stock
- 1 cup (250 ml) water
- 125 g baby corn, halved lengthways
- 75 g snow peas, halved lengthways
- 200 g fried tofu puffs, halved
- 1 cup (80 g) beansprouts
- ¼ cup lightly packed fresh coriander (cilantro) sprigs
- 1 tbsp sambal oelek
- 1 medium lime (90 g), cut into wedges
LAKSA PASTE
- 1 tbsps peanut or vegetable oil
- 6 cm piece fresh ginger (30g), chopped
- 1 fresh kaffir lime leaf, rib removed
- 4 fresh coriander (cilantro) roots, cleaned
- 10 cm stick fresh lemongrass (20 g), chopped coarsely
- 1 small red onion (100 g), chopped coarsely
- 2 tsps salt
- 2 fresh small red chillies
- 4 clove garlic, peeled
- 2 tsps ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- ¼ cup (35 g) macadamias
- 2 tsps brown sugar
- 250 ml water
Steps
Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 1½ mins or until almost tender; drain.
Meanwhile, cook laksa paste in a large heavy-based saucepan over medium heat, stirring, for 3 mins or until fragrant. Stir in coconut milk and 1½ cups (375 ml) water; bring to a simmer over medium heat.
Add tofu puffs to laksa mixture with gai lan. Simmer, stirring occasionally, for 2 mins until gai lan is just tender.
Divide noodles and laksa mixture among bowls. Scatter with sprouts, fried shallots, chilli and coriander. Serve with lime wedges.
VEGETARIAN LAKSA PASTE