Lazy Laksa Noodle dish recipe comes from one of our customers! Use our Kaedama fresh noodles for a real balance to the dish.
Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia (Malaysia). Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam. Our version is about what you would do when you just want to empty out the fridge and make something tasty and simple.
from @thedocspantry:
“This thrown together meal turned out so well and made lunch for the week! There’s lots of veg, it’s super tasty, it’s very easy to make, and can easily be made vegan!
The veggies were cooked first by boiling them in a saucepan for about 5mins and the eggplant was cooked in 1tbsp of oil in a frypan until golden.”
This recipe comes to us from @thedocspantry – who also is a big fan of our ramen noodles! Her bio says that she is a last year medical student- we wish her good luck in her profession!
Do you have a recipe to share? TAG us when you use Hakubaku USA products with the tag @hakubakuus on all socials- and we will post a link and your recipe! We are looking for fans of our products- tell us your story here and if you qualify (USA ONLY) we will send you tasty goodies!
Makes 4 servings.
Ingredients
- 4 Packs Ramen Noodles from our Kaedama noodle kit
- 1/3 cup red Thai curry paste
- 2 cans coconut milk
- 1 1/2 cups of veggie stock
- Handful of snow peas
- 1 medium eggplant, cubed and cooked
- 1 small carrot, chopped and cooked
- 400g pumpkin, cubed and cooked
- 300g sweet potato, cubed and cooked
- 200g tofu (I used hard)
- Hard boiled eggs (optional)
- Lime and herbs to top .
Directions:
- Add the curry paste, coconut milk and stock to a large pan and cook on medium heat until heated through
- Add the snow peas and stir for 1min.
- Now add the remaining veggies and cook on medium heat for 2mins.
- Add the ramen noodles and cook another 1:30min.
- Add the tofu and stir.
