Veggie Dry Laksa
Recipe by Rosie Mansfield
Serves 4 | 
20 minutes
Ingredients
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500g AYAM™ Vermicelli Noodles
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1 tbsp AYAM™ Coconut Oil
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1 bag fried tofu puffs, halved
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1 red onion, chopped
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3 garlic cloves, sliced
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¼ pumpkin, pre cooked
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2 baby eggplants, pre cooked
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1 handful macadamias, halved
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2 tbsp AYAM™ Laksa Soup Paste
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½ cup AYAM™ Coconut Milk
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½ tsp paprika
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1 tsp lime juice
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½ bunch parsley
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½ bunch coriander
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1 tsp sesame seeds
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Salt & pepper
To serve
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Beansprouts
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Fresh mint
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Lime
Method
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Boil the vermicelli with salted water for 5 minutes. Drain and set aside for now.
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In a pan add the coconut oil and toss the tofu cubes for 5 minutes. Add a pinch of salt and pepper. Take off the heat and set aside.
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In a wok add the extra virgin olive oil and toast off the laksa paste, then add onion and garlic for 2-3 minutes.
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Add pumpkin, eggplant and macadamias.
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Add the coconut cream and stir for 2 minutes.
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Add the coriander, parsley, lime juice, paprika, salt, pepper and the boiled vermicelli.
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Cook for 2 minutes and add the fried tofu and sesame seeds.
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Cook for 2 minutes and serve hot.
