Laksa noo­dles

serves / 2 gen­er­ously

Central and North Burnett Times - - TASTE -


1 tbsp sun­flower oil 2 red chill­ies, de­seeded and chopped 2cm piece of ginger, peeled and grated 3 cloves of gar­lic, peeled and crushed 1 tsp chi­nese five-spice pow­der 1 tbsp light soy sauce 4 spring onions, finely chopped 1 car­rot, peeled and roughly sliced 6 sugar snap peas, halved di­ag­o­nally 1 red cap­sicum, de­seeded and finely sliced 400ml can co­conut milk 1 tbsp smooth peanut but­ter 300g ready-to-wok soft noo­dles (en­sure egg free) Juice of ½ un­waxed lime Hand­ful of co­rian­der leaves, roughly torn

1. Heat the oil in a large wok over a medium heat, then throw in the chill­ies, ginger, gar­lic, chi­nese five spice, soy sauce, and 3 of the spring onions. Stir-fry for 2 min­utes to in­fuse the oil. 2. In­crease the heat to high and throw in the car­rot, sugar snap peas, and red pep­per, then stir­fry for fur­ther 2 min­utes. Pour in the co­conut milk and stir through the peanut but­ter. Stir to com­bine and sim­mer for 5 min­utes,

stir­ring fre­quently. 3. Care­fully add the noo­dles, stir, and cook for a fur­ther 4 min­utes. 4. Re­move from the heat and squeeze over the lime juice. Scat­ter with the co­rian­der leaves and the re­main­ing spring onion. Serve im­me­di­ately.

The recipes on this page are edited ex­tracts from 15 Minute Ve­gan on a Bud­get by Katy Beskow, pub­lished by Hardie Grant Books, $29.99 and avail­able in stores na­tion­ally. Pho­tog­ra­pher: © Dan Jones

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