Ingredients
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300g orange sweet potato, peeled, cut into 3cm pieces
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600g butternut pumpkin, peeled, cut into 3cm pieces
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190g jar laksa paste
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400ml can reduced-fat coconut milk
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3 cups Massel chicken style liquid stock
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115g packet fresh baby corn, cut into 1cm pieces
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1/2 x 440g packet shelf fresh hokkien noodles
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175g green beans, trimmed, halved
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15 (50g) small fried tofu puffs
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4 hard-boiled eggs, peeled
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1 cup bean sprouts
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1/3 cup fresh mint leaves
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2 tablespoons fried shallots
Method
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1Cook sweet potato and pumpkin in a saucepan of boiling water for 10 minutes or until almost tender. Drain.
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2Place laksa paste in a large wok or saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until heated through and fragrant. Stir in coconut milk and stock. Bring to the boil. Reduce heat to medium. Cook for 5 minutes. Add sweet potato, pumpkin and corn. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
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3Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Divide noodles among serving bowls.
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4Add beans and tofu to coconut mixture. Cook for 2 minutes or until beans are tender. Ladle vegetables and coconut mixture over noodles. Top with halved eggs, sprouts, mint and shallots. Serve.
Source: taste.com.au
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