A simple and delicious lunchtime treat. TASTY!
Other: Substituted tofu with mushrooms, as well as using soy sauce instead of fish sauce to keep it vegetarian.
- 60g bean sprouts, trimmed
- 1/4 cup fresh mint leaves
- 1/4 cup coriander leaves
- 250g rice vermicelli noodles
- 200g mushroom
- 3 tablespoons Asia at Home laksa paste
- 3 cups (750ml) Campbell’s Real Stock Vegetable
- 400ml can Ayam lite coconut milk
- 2 teaspoons soy sauce
- 200g snow peas, trimmed
- Lime wedges, to serve