Stews, Curries, Risotto & Pasta

Noodle Laksa

2

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Noodle Laksa

2

The flavour of making a curry paste from scratch cannot be beaten and it's easy with our spice grinder! With just the right balance of spice, warmth and crunch, this fresh twist on a Southeast Asian classic is simply delicious.
  1. Noodle Laksa-1
  1. Noodle Laksa-1

Ingredients

Sambal

  • 2 shallots, peeled & quartered
  • 5 thai red chillies, trimmed & seeds removed
  • 2 cloves of garlic, peeled
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • Juice of ½ a lime

 

Laksa Paste

  • 2 cardamon pods (seeds only)
  • ½ tsp cumin seeds
  • 3cm cinnamon stick
  • 1 star anise
  • 20g peeled & roughly chopped ginger
  • 1 lemongrass stick, outer layers removed & roughly chopped
  • 1 shallot, peeled & roughly chopped
  • 2 cloves garlic, peeled
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • Juice of 1 lime

 

Noodle Curry

  • 1 tbsp groundnut oil
  • 1 400g tin coconut milk
  • 100ml vegetable stock
  • 200g butternut squash, peeled & finely sliced
  • 80g broccoli, thick stems trimmed & split
  • 80g sugar snap peas
  • 1 pak choy, end trimmed & leaves rinsed
  • 150g medium pre-cooked noodles
  • Handful of chopped coriander
  • 1 lime cut into wedges

Preparation

Sambal (Chilli Sauce)

  1. To make the chilli sauce place all the ingredients into the Spice Grinder and process until you have a sauce consistency. Taste and season as desired.

 

Laksa Paste

  1. Toast the cardamon seeds, cumin seeds, cinnamon stick and star anise in a dry frying pan until fragrant.
  2. Add the toasted spices to the Spice Grinder and process until finely ground.
  3. Add the remaining Laksa paste ingredients to the ground spices and grind to make a paste.

 

Noodle Curry

  1. Heat the groundnut oil in a saucepan and fry the laksa paste, stirring until aromatic. Add the coconut milk and vegetable stock. Bring to the boil. Taste and season as desired.
  2. Add the vegetables to the broth and simmer on a medium heat until the vegetables are tender.
  3. Add the noodles to the laksa and stir through to heat.
  4. Garnish the laksa with a wedge of lime, chilli sauce and some chopped coriander.

This recipe was prepared with

Cuisinart Spice Grinder

Cuisinart Spice Grinder

£60.00