Serves: 4 person(s)
Preparation Time: 8 mins
Cooking Time: 10 mins
A spicy mushroom version of a traditional Asian favourite.
You can make a vegetarian version of this laksa by using salt-reduced vegetable stock instead of chicken stock.
250 g dried rice vermicelli noodles
1 spray of oil spray
1 Tbsp peanut oil
500 g button mushrooms, trimmed
1/3 cup laksa paste*
4 cup (1 litre) salt-reduced chicken stock
3 tsp grated palm sugar (or brown sugar)
2 cup 98.5% fat-free coconut-flavoured evaporated milk
1/2 cup bean sprouts, trimmed
1/2 cup small mint leaves
1/2 cup coriander leaves
Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
Choose a lower-sodium laksa paste.
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