1 tsp coconut oil
½ white onion sliced
2 cloves garlic, crushed
2 tbsp grated ginger
2 tbsp laksa paste
½ a carrot chopped into matchsticks
½ a green capsicum, diced
10 small broccoli florets
Water to prevent sticking
1 portion (90g) of dried udon noodles, broken into inch sized bits
1-2 pieces of firm white fish or salmon, cut into bite-sized pieces
1 Lime juice to serve
Fresh chopped coriander to serve
Drizzle of sesame seed oil to serve
Handful of pumpkin seeds to serve
Melt the coconut oil in a large wok and add the onion. Turn quickly and cook until the onion turns translucent. Add the garlic, ginger and laksa paste and mix together. Add the carrot, capsicum and broccoli. Add a little water at a time, just enough to stop anything sticking to the pan and to create a little steam, cook for a few minutes.
Add the coconut cream and heat through. Once simmering, add the dried noodles and cook for about 10 minutes until the noodles are soft. Add the fish and gently turn this through the sauce, leave to cook for a few minutes (the larger/thicker the pieces of fish, the longer you will need). Once the fish is cooked, add the lime juice and stir through before serving.
Sprinkle with some chopped coriander, pumpkin seeds and a drizzle of sesame oil.