Veggie Laksa with Vermicelli

Veggie Laksa with Vermicelli

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 25, 2019.
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Ingredients

Laksa

  • 400g diced pumpkin
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 Tbsp grated ginger
  • 1 pack laksa paste
  • 1 can coconut milk
  • 1 1/2 cups vegetable stock
  • 3 eggs
  • 1/2 broccoli, cut into small florets
  • Zest and juice of 1/2 lemon
  • 1 tsp sugar

Noodles

  • 1 pack vermicelli noodles

To Serve

  • 1 spring onion, thinly sliced
  • 1 pack mung bean sprouts
  • 1/2 bunch coriander
  • 1 pack crispy shallots

Steps

  1. Bring a full kettle to the boil. Bring a small pot of water to the boil. Prep & cook laksa. Heat a drizzle of oil in a pot on medium-high heat. Cook pumpkin, onion, garlic, carrot and ginger with a pinch of salt for about 4 minutes, until starting to soften. Add laksa paste and cook, stirring for 1 minute, until fragrant.
  2. Add coconut milk and stock and bring to the boil. Reduce heat to low and simmer for 6 minutes.
  3. Cook eggs. Cook eggs in pot of boiling water for 7 minutes. Drain, peel under a cold running tap, then slice in half.
  4. Cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain.
  5. Finish laksa. Add broccoli to laksa and cook for 2-3 minutes, until just tender. Stir through lemon zest and juice and sugar. Season to taste with soy sauce. Prep spring onion.
  6. Serve noodles topped with laksa, mung bean sprouts, eggs, spring onion, coriander and crispy shallots.

Nutritional Information

Energy 2505 kj
599 kcal
Protein 16.3g
Carbohydrate 52.2g
Fat 16.3g