Ingredients:
300 g hokkien noodles
500 ml boiling water
1 tbsp coconut or peanut oil
200 g button mushrooms, sliced
180 g laksa curry paste
400 ml coconut milk
2 cups chicken or vegetable stock
100 g bean shoots
2 boiled eggs, peeled and halved
34 sprigs coriander
Method:
1
Place the hokkien noodles in a large bowl and pour boiling water over the noodles. Set aside for 2-3 minutes or until the noodles start to separate then strain and set aside.
2
Place a large saucepan over medium heat. Add the oil and mushrooms to the saucepan. Cook the mushrooms for 1-2 minutes then add the laksa paste and continue to cook, stirring for a further 2 minutes.
3
Add the coconut milk. Stir to combine then add the chicken stock. Stir to combine and bring the laksa to the boil. Reduce heat to low and simmer for 5-10 minutes.
4
Divide the hokkien noodles between two serving bowls. Pour the mushroom laksa into each bowl. Top with bean shoots, boiled egg and coriander sprigs to serve.
Recipe written by Helena Dowdall
Ingredients
Ingredients:
300 g hokkien noodles
500 ml boiling water
1 tbsp coconut or peanut oil
200 g button mushrooms, sliced
180 g laksa curry paste
400 ml coconut milk
2 cups chicken or vegetable stock
100 g bean shoots
2 boiled eggs, peeled and halved
34 sprigs coriander