Stews, Curries, Risotto & Pasta
Noodle Laksa
Noodle Laksa
2
The flavour of making a curry paste from scratch cannot be beaten and it's easy with our spice grinder! With just the right balance of spice, warmth and crunch, this fresh twist on a Southeast Asian classic is simply delicious.
Ingredients
Sambal
- 2 shallots, peeled & quartered
- 5 thai red chillies, trimmed & seeds removed
- 2 cloves of garlic, peeled
- 2 tsp fish sauce
- 2 tsp soy sauce
- Juice of ½ a lime
Laksa Paste
- 2 cardamon pods (seeds only)
- ½ tsp cumin seeds
- 3cm cinnamon stick
- 1 star anise
- 20g peeled & roughly chopped ginger
- 1 lemongrass stick, outer layers removed & roughly chopped
- 1 shallot, peeled & roughly chopped
- 2 cloves garlic, peeled
- 1 tsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
Noodle Curry
- 1 tbsp groundnut oil
- 1 400g tin coconut milk
- 100ml vegetable stock
- 200g butternut squash, peeled & finely sliced
- 80g broccoli, thick stems trimmed & split
- 80g sugar snap peas
- 1 pak choy, end trimmed & leaves rinsed
- 150g medium pre-cooked noodles
- Handful of chopped coriander
- 1 lime cut into wedges
Preparation
Sambal (Chilli Sauce)
- To make the chilli sauce place all the ingredients into the Spice Grinder and process until you have a sauce consistency. Taste and season as desired.
Laksa Paste
- Toast the cardamon seeds, cumin seeds, cinnamon stick and star anise in a dry frying pan until fragrant.
- Add the toasted spices to the Spice Grinder and process until finely ground.
- Add the remaining Laksa paste ingredients to the ground spices and grind to make a paste.
Noodle Curry
- Heat the groundnut oil in a saucepan and fry the laksa paste, stirring until aromatic. Add the coconut milk and vegetable stock. Bring to the boil. Taste and season as desired.
- Add the vegetables to the broth and simmer on a medium heat until the vegetables are tender.
- Add the noodles to the laksa and stir through to heat.
- Garnish the laksa with a wedge of lime, chilli sauce and some chopped coriander.