Curry Laksa Noodles ? ?
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Recipe (yields 2 servings)
– 2 servings ramen (recent/dried) – cooked based mostly on bundle’s directions
– 2 tablespoons crimson chili/laksa paste or sambal (recipe on highlights)
– Three cups vegetable inventory
– ¼ cup coconut milk (extra for a creamier model)
– 1 teaspoon coconut sugar (elective, alter based mostly on the chili paste’s sweetness)
– a handful of recent curry leaves (elective)
– oil & salt to style
– ¼ cup King oyster mushrooms – peeled into skinny strips
– ¼ cup lengthy beans – reduce into 2″ size, blanched
– ½ cup mung bean sprouts, blanched
– ¼ cup pan-fried eggplant
– ¼ cup tofu puffs
– lime wedges, crimson chilis
– fried veggie wontons
1. In a heated pan with a drizzle of oil, flippantly pan fry mushrooms strips & eggplant till absolutely cooked & put aside. Utilizing the identical pan, add water & shortly blanch inexperienced beans & mung bean sprouts, then drain properly. Soak tofu puffs in scorching water for five minutes & squeeze out the water to take away extra oil.
2. To make the curry, sauté crimson chili paste/sambal with oil in a tall pot (deep sufficient for a minimum of 5 cups of liquid) for 1 minute. Then, add the vegetable inventory, tofu puffs, curry leaves, coconut sugar (if utilizing) & convey it to boil. Scale back warmth to simmer & add coconut milk, then cook dinner lengthy beans & eggplants in soup for about 30 seconds. Flip off the warmth.
3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & high with mung bean sprouts, fried wontons, mushrooms strips, crimson chili & a squeeze of lime juice. Take pleasure in.