Pumpkin Laksa With Crispy Oyster Mushrooms, Pak Choi, Carrots & Udon Noodles

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle, then take out a large frying pan and two saucepans.

STEP 2

Peel the carrot into ribbons. Slice the pak choi into quarters lengthways, keeping the stem in tact if you can. 

STEP 3

In a separate saucepan, add the pumpkin broth along with 400ml of water (or 800ml for a 4 Person box) and heat through until piping hot. Zest the lime into the broth at the end and season to taste with salt.

STEP 4

Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and place over a medium-high heat. Once it's boiling blanch the carrot ribbons for one minute, then remove with a slotted spoon and set aside. Next blanch the pak choi for 2 minutes, then remove and set aside. Add the udon noodles. Cook for 5-6 minutes, then drain the noodles.

STEP 5

Place your frying pan over a medium heat and add a drizzle of oil (use sesame oil if you have some, otherwise any oil will do). Meanwhile, tear the oyster mushrooms into strips and then add them to the pan once it's hot. Fry for 5-7 minutes or until golden and starting to crisp up. Add the mushroom spice mix along with a dash of soy sauce if you have some, if not add a pinch of salt. Cook for another 1-2 minutes, then remove from the heat. Meanwhile, finely slice the spring onion.

STEP 6

To assemble, pour the pumpkin broth into two bowls, top with the carrot, mushrooms, pak choi and noodles. Finish with a squeeze of fresh lime juice and some spring onions. Enjoy!