Curry Laksa Noodles
Ingredients
- 1/4 cup king oyster mushrooms – peeled into thin strips
- 1/4 cup long beans - cut into 2
- 1/2 cup mung bean sprouts, blanched
- 1/4 cup pan-fried eggplant
- 1/4 cup tofu puffs
- lime wedges, red chilis
- fried veggie wontons
- 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.
- 2. to make the curry, sauté 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.
- 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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Preparation
Tablespoons red chili/laksa paste or sambal (recipe on highlights)
Cups vegetable stock
Cup coconut milk (more for a creamier version)
Teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)
A handful of fresh curry leaves (optional)
Oil & salt to taste