Fish and Pak Choy Laksa

Preparation: 10 minutes

Cooking: 15 minutes

Serves 4

200 g rice noodles

2 tblspn olive oil

2 cloves garlic, crushed

1 block firm tofu, cubed

2 cups sliced button mushrooms

4 firm fish fillets, cut into bite sized pieces

cup laksa paste

2 bunches pak choy, chopped

1 x 400 ml can coconut milk

2 cups water

4 spring onions, diagonally sliced

 

Place noodles in boiling water. Cover. When soft, remove and run under cold water. Set aside. Heat oil and garlic in a wok. Add tofu. Cook for 2 - 3 minutes or until slightly browned. Add mushrooms, fish and laksa paste. Cook for 1 - 2 minutes. Add pak choy. Cook until slightly wilted. Add coconut milk and water. Simmer for 5 minutes or until cooked. Divide noodles between 4 serving bowls. Spoon liquid and vegetables evenly over noodles. Garnish with chopped spring onions and serve immediately.