Spicy Turmeric & Lemongrass Laksa With Rice Noodles, Crispy Oyster Mushrooms & Aubergine

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

Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.

STEP 3

While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the same frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.

STEP 4

Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and add the flat rice noodles (two nests for two people). Cook for 4-5 minutes, then drain the noodles. Rinse the noodles to stop them sticking together.

STEP 5

Pour the laksa sauce into another saucepan along with 250ml of water, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. You can continue to reduce the broth for longer if you prefer a stronger flavour.

STEP 5

To serve up, divide the noodles between serving bowls, pour over the hot laksa sauce and top with aubergine and oyster mushrooms. Garnish with coriander and a squeeze of fresh lime juice. Enjoy!