Creamy Malaysian Laksa Recipe

Name: Creamy Malaysian Laksa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: serving for 4 servings
Ingredients: 2 pkts MAGGI Laksa Fusian Noodles; 250g firm tofu, cut into 3 cm cubes; 1 medium (300g) eggplant, cut into 2-3cm strips; 200g button mushrooms, cut into quarters; 100g bean sprouts; 2 boiled eggs, cut in half lengthways; 1/2 bunch fresh coriander; 1/2 bunch fresh mint; lime wedges, optional; sliced chilli, optional

Ingredients

2 pkts MAGGI Laksa Fusian Noodles
250g firm tofu, cut into 3 cm cubes
1 medium (300g) eggplant, cut into 2-3cm strips
200g button mushrooms, cut into quarters
100g bean sprouts
2 boiled eggs, cut in half lengthways
1/2 bunch fresh coriander
1/2 bunch fresh mint
lime wedges, optional
sliced chilli, optional

PREP TIME 5m	COOK TIME 10m	TOTAL TIME 15m
YIELD serving for 4 servings

Instructions

Cook MAGGI FUSIAN Laksa noodles in boiling water, for 4 minutes. Drain and divide noodles between 4 serving bowls.
Add 2 cups (500ml) of boiling water to a saucepan on medium heat. Add FUSIAN Laksa flavour mix and simmer for 4 minutes. Add coconut powder and mushrooms, reduce heat and simmer for a further 1 minute.
Meanwhile, heat oil in a large saucepan on high heat, add tofu and cook until golden brown. Add eggplant and cook for 2- 3 minutes until golden. Divide mixture between serving bowls.
Using a ladle pour laksa soup in each bowl. Place half an egg in each bowl and top with bean sprouts, coriander, mint and fresh lime if desired.

Dinner