Saturday, June 9, 2012

Singapore Noodles













3/4lb fresh Singapore noodles or in my case rice noodles.
 2oz Laksa paste or other Thai curry paste 
1 large can coconut cream 2 cups 
mixed chopped vegetables- I used a cup of stir fry mix and chopped bok choy and green onions 
handful fresh basil leaves 
Start cooking noodles *these took at least 15 mins to cook*
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.


It was a bit spicy but really good! 

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