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).
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!
Servings 0