Curry Laksa Noodles
Ingredients
- 2 servings ramen
- 2 tablespoons red chili/laksa paste or samba
- 3 cups vegetable stock
- 1/4 cup coconut milk
- 1 teaspoon coconut sugar
- a handful of fresh curry leaves
- oil & salt to taste
- 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
Preparation
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
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
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
