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LAKSA SALAD
I used noodles as my base, but you can use whatever you like. There's a lot of free rein with this one.

Ingredients

  • Your chosen base- mine is soba noodles and shredded baby bok choi, but you can use whatever else you like.

  • Pickled onions

  • Hard boiled egg

  • Your preferred chilli sauce

  • Spring onions

  • Anything else you’d like to add. I used pickled beets. I’d recommend thinly sliced radish or carrot.

Miso mushrooms:

  • Any kind of mushrooms

  • Miso paste

  • Butter

  • Garlic

  • Oil

Dressing:

  • Laksa paste (you can make your own, but store-bought is a time saver)

  • Sesame oil

  • Lime zest

  • Lime juice

  • Soy sauce

  • Fish sauce

  • Vinegar, any kind

  • Coriander, chopped

  • Ginger

  • Sugar or honey

A bowl of soba noodles with colourful salad, pickled red cabbage and a halved boiled egg.

Method:

  1. Begin with the mushrooms. If you’d like them to serve them warm, skip to step 4 and come back to this later. Slice them into bite sized pieces.

  2. Heat oil in a pan. Once it’s hot, add the mushrooms. Fry until golden brown on both sides.

  3. ​Add the miso, butter and garlic- not too much miso or you’ll have very salty mushrooms. Baste until the mushrooms are fully coated. 

4.  To make the dressing, put everything into a bowl little by little, and mix. If it tastes off, add whatever you think it needs.

5.  Assemble your salad. Dress the base first, then add all the other components. Toss after each addition.

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