Tofu Laksa

This is a basic, quick recipe that I use quite often when doing a laksa at home for myself.

Serves 2 (large serves)

• 2 serves hokkein noodles
• 2 serves vermicelli noodles
• 2 tbs oil
• 100g tofu, cut into squares
• 185g jar Ayam Malaysian laksa paste (or any type of Laksa paste)
• 1 litre chicken stock
• 1 440ml can coconut milk
• 1 small can coconut cream (optional)
• 1 cup fresh beansprouts
• Fresh coriander leaves and stem/roots, chopped
• 1 lime, to serve

1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
   
2. Meanwhile, heat wok over medium-high heat. Add oil to wok and stir fry tofu until crispy on outside, remove and put aside.
3. Cook laksa paste, stirring, for 1 minute or until fragrant. Add coriander root/stem. Cook, stirring, for 30 secs or until softened. Stir in stock. Bring to the boil. Simmer for 5 minutes.
   
4. Add tofu. Stir fry for 30 secs. Stir in coconut milk and cream. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts and coriander leaves. Serve with lime halves.

Beef Teriyaki Noodles

Yummy!!

Marinating beef strips.

Pak Choy.

Sprinkle with sesame seeds to serve.

       Serves 2.

• 250g beef, trimmed and sliced
• 2 garlic cloves, minced
• 1/4 cup teriyaki marinade/sauce, plus 1/2 cup extra for stir-frying 
• 440g fresh hokkien noodles
• 1 1/2 tablespoons vegetable oil
• 1 bunch pak choy, leaves and stems separated, roughly chopped

1. Place beef in a shallow glass or ceramic dish. Add garlic and the 1/4 cup of teriyaki marinade/sauce. Stir to coat. Cover and refrigerate for 30 minutes.
   
2. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.
   
3. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add the beef. Stir-fry for 2 minutes or until sealed. Transfer to a plate.
   
4. Add larger stems of pak choy and remaining oil to wok. Stir-fry for 1 to 2 minutes or until just tender. Return beef and juices to wok. Add noodles, pak choy leaves and remaining teriyaki marinade. Stir-fry for 2 minutes or until heated through. Serve.

• For an extra heat kick you could add 1 red chilli.