Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 450grams fresh noodles hokkien
- 200grams firm tofu, chopped
- 1 large green chilli, sliced
- 1 carrot, thinly sliced
- 1/3 cup snow peas, shreded
- 300grams butternut pumpkin, cut into 2cm cubes
- 1tablespoons tamarind puree (optional)
- 1/4 cup coriander leaves
- 3 1/2 cup vegetable stock
- 1/3 cup laksa paste
- 270milliliter coconut milk
- 200grams broccoli, cut into florets
Nutrition per serving
1660kJ
Protein
18.4grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place noodles in a large bowl. Pour over boiling water and soak following packet directions. Drain and divide among 4 large serving bowls.
Step 2 of 3
Heat a large saucepan over high heat. Add paste and stir for 1 minute or until fragrant. Add stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until pumpkin is just tender.
Step 3 of 3
Add broccoli and carrot and cook for a further 2-3 minutes or until just tender. Add coconut milk, tofu and tamarind and stir until heated through. Ladle over the noodles and top with peas, coconut, coriander and chilli.
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