200 grams/7 oz shirataki noodles, thoroughly rinsed
To serve, (per serving)
1 Tbsp cashew nuts
Handful of fresh cilantro/coriander
¼ lime
1
Add the peanut and olive oil to a large saute pan or saucepan over a medium heat
2
Grate the ginger and garlic directly into the pot, and add the chopped chilli and lemongrass, and the cumin and coriander
3
Stir as the spices heat and become fragrant for a few minutes
4
Add the coconut milk, vegetable stock, carrot, beans, bell pepper and shirataki noodles
5
Simmer for about 5 minutes or until the noodles are soft and tender, but the carrots and beans are still crunchy
6
Serve the laksa with cashew nuts, cilantro and a lime quarter
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories399
% Daily Value *
Total Fat36.2g47%
Total Carbohydrate17.2g7%
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 Tbsp peanut oil
1 Tbsp olive oil
3 Tbsp finely grated ginger
4 garlic cloves, finely grated
2 fresh red chilies, finely chopped
2 Tbsp finely chopped lemongrass
1 tsp ground cumin
1 tsp ground coriander
2 cups full fat coconut milk
1 cup vegetable stock
1 carrot, chopped into small batons
1 cup green beans
1 red bell pepper, sliced
200 grams/7 oz shirataki noodles, thoroughly rinsed
To serve, (per serving)
1 Tbsp cashew nuts
Handful of fresh cilantro/coriander
¼ lime
Directions
1
Add the peanut and olive oil to a large saute pan or saucepan over a medium heat
2
Grate the ginger and garlic directly into the pot, and add the chopped chilli and lemongrass, and the cumin and coriander
3
Stir as the spices heat and become fragrant for a few minutes
4
Add the coconut milk, vegetable stock, carrot, beans, bell pepper and shirataki noodles
5
Simmer for about 5 minutes or until the noodles are soft and tender, but the carrots and beans are still crunchy
6
Serve the laksa with cashew nuts, cilantro and a lime quarter
