Recipe Cuisine: Chinese
Theme: Soul Spicy
Chu Hou Laksa Noodles (Dry)
By: Deborah Dean
Ingredients
- 400 g dry rice noodles
- 2 tbsp Chu Hou paste
- 1 tbsp natural peanut butter - choice of smooth or crunchy
- 80 ml coconut cream
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 tbsp lime juice
- 1 tsp light soy sauce
- 2 tsp neutral oil
- 2 cloves garlic, finely minced
- 1 tbsp ginger, finely grated
- 1 tbsp very finely minced fresh lemongrass (or from jar)
- 250 g raw prawns, peeled and deveined
- 100 g bean shoots
- 2 spring onions, finely sliced
- 1 red chilli, thinly sliced
- 1 handful fresh coriander leaves
- 1 tbsp crispy fried shallots
Product used in recipe
- LEE KUM KEE - CHU HOU PASTE
- SQUID BRAND - FISH SAUCE
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- In a bowl, whisk together Chu Hou paste, peanut butter, coconut cream, fish sauce, palm sugar, lime juice and light soy sauce until smooth. The texture should be thick but pourable. If needed, add 1–2 tbsp warm water to loosen slightly.
- Cook rice noodles in boiling water until just tender. Drain thoroughly and toss with a few drops of oil to prevent sticking.
- Heat oil in a large wok over medium-high heat. Add garlic, ginger and lemongrass. Stir-fry for 30 seconds until fragrant. Add prawns and cook for 2–3 minutes until just opaque. Remove prawns and set aside.
- Lower heat to medium. Add noodles to the wok and pour in the Chu Hou laksa sauce. Toss for 2–3 minutes until noodles are evenly coated and glossy. The sauce should cling rather than pool.
- Fold in bean shoots and return prawns to the wok. Toss briefly to warm through. Divide among bowls and top with spring onions, chilli, coriander and fried shallots.
