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Easy mid-week laksa

Name: Easy mid-week laksa
Prep time: 10 min
Cook time: 5 min
Ingredients: 125g dry rice vermicelli noodles; 4 tbs red curry paste; 300g firm tofu, sliced; 2 ½ cups mushrooms, sliced; 1 cup green beans; ½ cup snow peas; 3 cups boiling water; 1 cup light coconut milk; 2 x 10g vegetable stock cube, crumbled; 3 baby bok choy, leaves separated; 1 cup bean sprouts; ⅓ cup coriander, chopped

Serves: 6

Prep: 10

Cook: 5

Quick and simple to prepare, this recipe makes creating a delicious mid-week meal easy. High in fibre, iron and calcium, it’s a healthy and satisfying meal the family can enjoy.

Ingredients

125g dry rice vermicelli noodles
4 tbs red curry paste
300g firm tofu, sliced
2 ½ cups mushrooms, sliced
1 cup green beans
½ cup snow peas
3 cups boiling water
1 cup light coconut milk
2 x 10g vegetable stock cube, crumbled
3 baby bok choy, leaves separated
1 cup bean sprouts
⅓ cup coriander, chopped

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Method

Place rice noodles in a bowl and cover with boiling water for 2 minutes.
Heat a medium saucepan and saute curry paste, tofu, mushrooms and beans for 1 minute.
Add boiling water, coconut milk and crumbled stock cubes. Bring to boil, then reduce heat.
Add snow peas, bok choy and cook for a further minute.
Drain rice noodles and divide between serving bowls. Ladle laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.