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Asian Laksa Broth (by Chef Peter Ayub @ Sense of Taste Chef School)

Yields2 Servings

The Laksa Broth
 4 tbsp Canola Oil
 3 tbsp Laksa Paste (from oriental supermarket, some Wooolworth or Pick n Pay)
 2 cups Vegetable Stock
 2 cups Coconut Milk
 1 tsp Dried Chili Flakes
The Dish
 125 g Bio XXI Multigrain Fettuccine (1/2 packet) (cooked according to packet instructions)
 4 tbsp Canola Oil
 3 Garlic Cloves (peeled finely chopped)
 1 tbsp Ginger (fresh, peeled and grated)
 100 g Mushrooms (mix of for example Enoki, Oyster & King Oyster Mushrooms))
 2 handfuls of Bok Choi (roughly chopped)
 2 handfuls of Bean Sprouts
 600 ml Laksa Broth (what you just cooked)
 2 Spring Onions (chopped)
 2 tbsp Coriander (chopped)
The Laska Broth

Add oil to pan and bring to the heat.


Add the Laksa Paste and the chilli flakes and cook for +/- 2 minutes.


Stir in the vegetable stock and bring back to heat.


Stir in the coconut milk and bring back to heat while stirring.

Take off the heat and set aside for (but keep it warm).

The main dish

Cook the Bio XXI Multigrain Fettuccine according to the instruction on the box and set aside for later.


Add oil to pan and bring to the heat – medium to high heat until pan is almost smoking.


Add the garlic & ginger to the pan and cook for 30 seconds.


Add in the Oyster, King Oyster Mushroom and Bok Choy.

Season with salt & pepper (to taste).

Cook for 2 – 3 minutes.


Add bean sprouts & Enoki mushrooms.

Cook for 30 seconds and then bring off the heat.


Put Multigrain Fettuccine in a bowl and add the mushroom mix from the pan to the bowl.

Chef Tip:
Before adding the Bio XXI Fettuccine to the mushroom mix. Soak them for 2 to 3 minutes in boiling salted water, drain off water and rinse with cold water until noodles are no longer warm, add 2 tablespoon of canola oil and toss so as to keep you fettuccine from sticking together.


Cover the fettuccine and mushroom mix with the warm Laksa broth and sprinkle your chopped coriander and sliced spring onion on top.

Dig in and enjoy!

Nutrition Facts

Servings 0