Full ingredients list:
200g thin rice noodles
1 tablespoon peanut oil
2 tablespoons Singapore laksa paste
1 cup light coconut milk
200g firm white fish, cut into 2cm pieces
4 large peeled green prawns
200g green beans, trimmed, chopped
2 medium carrots, julienned or chopped into fine matchsticks
1 cup shredded red cabbage
1 cup bean sprouts
¼ cup chopped coriander leaves
1 tablespoon chopped roasted peanuts
Nutritional information (per serve)
Instructions and steps:
1 Soak noodles for 10 minutes in a large bowl of cold water.
2 Heat the peanut oil in a large non-stick frying pan or wok over medium-high heat. Add laksa paste and cook, stirring mixture for 1 minute, or until fragrant.
3 Add the coconut milk and 400ml water; bring to the boil. Reduce heat to low, add fish, prawns, beans and carrot, and simmer for 3 minutes. Remove the laksa from the heat and stir through cabbage.
4 To serve, divide the noodles among four bowls, spoon over laksa and top with bean sprouts, coriander, and peanuts.
About this recipe
First published: April 2019