Ingredients card / Shopping list
1 pack of Hakubaku Udon/Ramen
100g of Laksa sauce
1 can (400ml) coconut cream
400 ml of water
300 g of bean spouts
2 sliced carrots
2 sticks ridge gourd (any greens is fine, like snow peas, or green beans)
1 red capsicum
6 sliced mushrooms
12 fish balls (or any type of seafood)
1-2 tablespoon of fish sauce
Sesame seeds (optional)
Serves 3 adults
Cook the Udo (or Ramen also works well) according to the package and set aside. My husband prefer the Udon texture, whereas I prefer the Ramen. We did mix both in at one time and it turned out really good.
Meanwhile start preparing the soup based. Any Laksa sauce that you can find in supermarket is fine. Put the Laksa sauce into a pot, add the coconut cream and the water. Let it boil up.
Add the fish balls. You can get this in Asian grocery store. (There is a Japanese fish stick that you can use instead of fish balls). Add the sliced carrot and mushrooms. Let it all simmer in medium heat for another 5 minutes, until the carrots are soft enough.
Add the green vegetables. Cut the capsicum into six pieces and add them in. By now, the fish balls should be floating, that is a sign they are cooked. I normally take them out and cut them in half. You can also just leave them as they are.
Simmer the greens and capsicum in medium heat for another 3-5 minutes. Depends on how soft/hard you like your capsicum.
Add the fish sauce and have a taste. If it needs, add more.
Separate the washed bean spouts into the bowls, and put the noodles on top. Then you just ladle the soup with all ingredients on top.
Sprinkle some sesame seeds if you want
If you can't find fish balls, you can always use prawns or seafood medley; if so, add prawns or seafood medley just when you add the greens and the capsicum.