This is seriously noodles taken to the next level! This dish retains the essence of a laksa but becomes thick and creamy as the sauce is absorbed into the noodles and vegetables… yummmmmm! This makes 4 serves so its great for meal preps or for feeding a family!
Here is the recipe:
CREAMY LAKSA NOODLE STIRFRY
Serves: 4
INGREDIENTS:
- 300g rice noodles
- 1.5 tablespoons laksa paste (I used @mekhalaliving )
- 1 tablespoon rice bran oil
- 1 tablespoon minced garlic
- 4 cups vegetables, chopped (I used broccoli, carrots, capsicum & onions)
- 200g firm tofu, sliced into strips ( I used a pre-marinated one)
- 1 cup full-fat coconut milk
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon coconut sugar
METHOD:
1. Cook the rice noodles according to packet instructions. Drain and set aside.
2. In a wok on high heat, add the oil and laksa paste and stirfry for 1 minute unitl fragrant. Add in the garlic and stirfry for another minute.
3. Add in all the vegetables and tofu + a dash of water if required. Stir fry the vegetables for 5 minutes until the veggies are tender
4. Add in the coconut milk, tamari and coconut sugar. Reduce the heat to a simmer and stir until the sauce is creamy.
5. Add in the rice noodles and toss everything together until the noodles and vegetables are mixed well and the sauce thickens.
6. Serve hot with coriander and a squeeze of lime
*Storage tips: in an airtight container in the fridge for up to 3 days!
Just wanted to give a huge shout out to @mekhalaliving for creating a range of 100% organic vegan curry lasted with no added oil, gluten or sugar + super clean ingredients! Definitely some of the best pastes I’ve used – can’t recommend it more highly so definitely give them some love!
