Ingredients
- 2 bunches Hakubaku Udon noodles
- 270ml coconut milk
- 180g chilli tuna (1 can)
- 3 tablespoons Valcom laksa paste
- 350ml water
- 3 kaffir lime leaves (optional)
- 1/2 cucumber, julienned
- 1/2 red onion, thinly sliced
- 1 red chilli, sliced
- Mint leaves
- Limes
- Fish sauce to taste
Method
- In a pot, bring 1L of water to boil. Cook udon for 10 minutes, drain and set aside in 2 serving bowls.
- Meanwhile, in a separate pot, combine coconut milk, water, laksa paste, tuna and kaffir lime leaves if using. Bring to a gentle boil and simmer for 10 minutes.Add fish sauce to taste.
- Pour completed laksa gravy into serving bowls.Garnish with sliced onions, julienned cucumber, mint leaves, chilli and a cheek of lime. Serve immediately.
Product used in recipe
- Hakubaku - Hakubaku Organic Udon
- Valcom - Valcom Curry Paste Laksa
