Mushroom Laksa

Name: Mushroom Laksa
Yield: 4 servings
Ingredients: 250 g rice vermicelli; 2 tablespoons peanut oil; 500 g button mushrooms, trimmed; 1/3 cup laksa paste; 4 cups chicken stock (use veg stock for vegetarian); 3 teaspoons palm sugar; 2 cups coconut milk; 1/2 cup bean sprouts; 1/2 cup mint leaf

Chicken Dairy

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Ingredients

250 g rice vermicelli ⓘ
2 tablespoons peanut oil ⓘ
500 g button mushrooms, trimmed
1/3 cup laksa paste
4 cups chicken stock (use veg stock for vegetarian) ⓘ
3 teaspoons palm sugar ⓘ
2 cups coconut milk
1/2 cup bean sprouts
1/2 cup mint leaf ⓘ

Instructions

Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
Heat a wok over high heat. Add 1 T of oil and swirl to coat the wok. Add mushrooms and stir fry for 3 minutes until light golden. Transfer to a plate. Add remaining oil and laksa paste. Stir fry for 2 minutes until oil separates from paste.
Add stock and bring to the boil. Reduce heat to medium-low. Return the mushrooms to the wok. Add palm sugar and coconut milk. Stir until hot. Do not boil.
Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander.

Nutrition & Diet Analysis (per serving)

320 kcal 16% DV

Protein Fat Carbs

Macronutrients

Protein 1.9g 4% DV

Total Fat 32g 41% DV

Carbs 8.3g 3% DV

Fiber 1.4g 5% DV

Sugar 1.3g 3% DV

Electrolytes

Sodium 202.3mg 9% DV

Potassium 215mg 5% DV

Cholesterol 0.5mg

Vitamins & Minerals

Vitamin A 94.8mcg 11% DV

Vitamin C 7.5mg 8% DV

Calcium 23.5mg 2% DV

Iron 1.1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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