Lamb and vegetable laksa with hokkien noodles

Serves

Prep Time

Cook Time

Ingredients

250g Diced lamb

1 tbsp Sunflower oil

160g Laksa paste

500ml Salt-reduced beef stock

1 Carrot, cut into thin batons

2 Small zucchini, thinly sliced

2 cups Hokkien noodles, soaked in cold water to loosen, then drained

½ cup Light coconut milk

To serve

120g Shredded snow peas

Lime wedges

Place the lamb in a small bowl with the oil and toss to coat. Heat a wok over high heat until smoking, then brown the lamb on all sides.
Add the laksa paste and stir for 30 seconds or until fragrant, then add the stock and bring to the boil. Add the carrot and cook for 1 minute, then add the zucchini and noodles and cook for 30 seconds, or until just tender.
Add coconut milk just before serving.
Serve with the shredded snow peas on top and lime wedges on the side.

Slicing your diced lamb in half will speed up the cooking time.
Try using rice noodles or vermicelli, or a combination of both.
The smaller and thinner you slice your vegetables, the quicker the cooking time.
Switch to make: Lamb green curry: Swap the laksa paste for green curry paste. Reduce the stock by half, leave out the carrot and add 250g diced pumpkin with the lamb after it has browned. Cook the pumpkin until tender before adding chunky sliced zucchini for a few minutes and halved snow peas just before serving. Serve with lime wedges and rice or noodles.