This is rich, sweet, savoury and delicious and it only takes 10 mins to make. We came up with this recipe when a friend Dr Rupy came around to shoot a recipe video. His mom is from Malaysia and he didn’t believe we could cook a laksa curry in 5 mins that would taste as good as his moms – we did just that and here’s the delicious recipe. We adjusted that original recipe to be low fodmap and also gave an extra 5 mins so you could take your time and enjoy it more.
Boil the kettle. Pour boiling water into a saucepan and boil the noodles. Cook as per the pack instructions. Cut the leek in half lengthwise and give it a good wash to remove any sediment, it can often hide inside the leaves. Roughly chop the green of the leek and store the white of the leek for another day (it freezes well)
Put all ingredients for paste in the blender and blend till smooth. Grate the carrot and 1/2 the courgette.
Finely chop the tempeh/ tofu into small bite sized pieces
In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tofu/ tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tofu/ tempeh. Add the grated carrot and courgette and a generous pinch of salt and cook for 1-2 mins. Next add the paste and cook for another minute.
Using a slotted spoon remove the noodles from the stock and add to the rest of the frying pan. Finally add the coriander/ basil and heat for a few seconds. Garnish with finely sliced red chilli and enjoy!