Quick Vegan Laksa
Put the rice noodle nests in a large bowl and cover with boiling water from a kettle. Leave to stand.
Put all the base ingredients in a blender and whizz until you have a lovely yellow, creamy base and set aside.
Heat a little olive oil in a large frying pan and fry the sliced onion and mushrooms for about 5 minutes until nice and soft.
Add the base cream to the pan and gently bring to a simmer.
Drain the noodles and add them to the pan with a handful of kale and give it a good mix until it’s nice and hot.
Season with salt and pepper to taste and serve immediately with some fresh spring onion and coriander.
Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi.
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