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    Thursday, November 12, 2015

    Asian mushroom and vegetable laksa Recipe

      Asian mushroom and vegetable laksa Recipe


        200g rice stick noodles
        1 tablespoon vegetable oil
        400g pkt Asian stir-fry
        100g fresh shiitake mushrooms, thinly sliced
        100g fresh black fungi, roughly chopped
        1/3 cup laksa paste
        400ml can coconut cream
        3 cups (750ml) Campbell's Real Stock Vegetable
        1 tablespoon brown sugar
        2-3 tablespoons fish sauce, to taste
        250g pkt fresh bean shoots, rinsed
        1 bunch fresh coriander, trimmed

    Asian mushroom and vegetable laksa Recipe

        Step 1

        Place noodles in a large heatproof bowl. Cover with boiling water and stand about 10 mins, or until tender. This depends on brand, so check after 5 mins.
        Step 2

        Meanwhile, heat oil in large wok or frypan. Add Asian stir-fry and stir-fry about 1 min. Add mushrooms and fungi and stir-fry for a further 30 secs. Add laksa paste, coconut cream, stock and brown sugar.
        Step 3

        Combine the ingredients well and allow mixture to come to the boil, then turn off the heat and season to taste with the fish sauce.
        Step 4

        Divide the bean shoots between four deep soup bowls, reserving some for a garnish. Top with the drained noodles and ladle over soup, then garnish with remaining bean shoots and coriander. Serve immediately.

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    Item Reviewed: Asian mushroom and vegetable laksa Recipe Rating: 5 Reviewed By: Mrs. Chef
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