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Curry Laksa noodles?, anyone?
Credit @woon.heng

Recipe (yields 2 servings)⁣⁣
?Ingredients:⁣⁣
– 2 servings ramen (fresh/dried) – cooked based on package’s instructions⁣⁣
– 2 tablespoons red chili/laksa paste or sambal (recipe on highlights)⁣
– 3 cups vegetable stock⁣⁣
– ¼ cup coconut milk⁣ (more for a creamier version)⁣
– 1 teaspoon coconut sugar (optional, adjust based on the chili paste’s sweetness)⁣⁣
– a handful of fresh curry leaves (optional)⁣⁣
– oil & salt to taste⁣⁣
⁣?Topping ingredients:⁣⁣
– ¼ cup King oyster mushrooms – peeled into thin strips⁣⁣
– ¼ cup long beans – cut into 2″” length, blanched⁣⁣
– ½ cup mung bean sprouts, blanched⁣⁣
– ¼ cup pan-fried eggplant⁣⁣
– ¼ cup tofu puffs⁣⁣
– lime wedges, red chilis⁣⁣
– fried veggie wontons⁣⁣
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1. In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣⁣
2. To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣⁣
3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣⁣
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