Get Our 28 Days Vegan Challenge Diet Plan EBook Up To 300 Ve

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Get our 28 days Vegan challenge diet plan eBook up to 300 vegan recipes and 12 eBooks free
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Have you tried my Curry Laksa or Curry Mee yet??
By @woon.heng
Recipe (serves 3)⁣
3 servings noodles of choice⁣
1/4 cup homemade sambal or Malaysian Curry Laksa paste⁣
1 can 14oz [400ml] coconut milk⁣
6 cups water or stock, a h&ful of curry leaves, oil for cooking, salt & coconut sugar to taste⁣
10 fried tofu puffs⁣
Homemade fried wontons filled with sautéed cabbage & carrot⁣
1 small Japanese eggplant, fried or steamed⁣
8oz King Oyster mushrooms, tear into pieces⁣
1 cup veggie of choice⁣
Sauté mushrooms in oil until golden & aromatic, then transfer to a bowl. Fry the eggplant, wontons, & drain them on a paper towel to absorb excess oil. Set aside. ⁣
To make the curry, add about 1/4 cup of homemade sambal (check my blog for recipe) into a tall pan or pot. Adjust the amount of sambal based on your preferred spicy level. Gradually add in the vegetable stock & bring the mixture to a rolling boil. Then, add in tofu puffs, coconut milk, & curry leaves. Season (used umami seasoning, salt) accordingly. Then, add the eggplant back into the curry & let it simmer for another 5 minutes. ⁣
Meanwhile, blanch mung bean sprouts, long beans, & YuChoy in hot water for 30 secs, then transfer to a bowl. Using the same pot, cook noodles as directed.⁣
To serve, place cooked noodles in a bowl along with the blanched vegetables. Ladle hot curry over & top with fried wontons. Serve warm with more sambal & a squeeze of lime juice.⁣
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