Low Carb Vegetarian Laksa
  • 2 packs of Shirataki Noodles, I used Skinny Carbs brand
  • 3 large eggs, hardboiled
  • 1 block tofu, cubed
  • 2 tbsp cooking oil for frying
  • 1 large red bell pepper, julienned and blanched
  • 2 cups mung beans sprouts, blanched
  • ⅓ cup Laksa Paste
  • 4 cups coconut milk
  • 2 cups water
  • 2 tbsp sambal chili
  • salt and pepper to tatse
  • ¼ cup chopped cilantro
  • ¼ cup chopped spring onion
  • lime wedges and chili flakes for garnish
  1. Cook shirataki noodles according to package direction. Boil the noodles for 1-2 minutes, drain it, then set it aside.
  2. Heat the cooking oil in a non-stick skillet and fry the tofu until golden brown. Set aside for later.
  3. To make the Laksa, Pour in coconut milk and water in a pot. Mix the Laksa paste and bring to a simmer.
  4. Add the sambal chili and mix well.
  5. Taste and season with salt and pepper as needed.
  6. To serve, assemble the ingredients per bowl. Put about half a cup (or more) shirataki noodles in bowls. Top with tofu, mung bean sprouts, red bell pepper, cilantro, spring oinions, and half an egg. Scoop out the Laksa soup and garnish with a lime wedge on the side and sprinkle with chili flakes.
  7. Serve piping hot!
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2019/03/low-carb-vegetarian-laksa/