TASTY TUESDAY FROM MALAYSIA

As a college student you really learn how to improvise. I make do with what is available in my cupboards and tend to look for recipes that are delicious and take little time. I work and go to school so am a busy lady as are many of you. So I hope you enjoy this simple recipe! Some of the things they called for I didn't have, so I used something similar and it turned out oh so good!

Today's specialty.... VEGGIE LASKA

From: Malaysia

Ingredients:

• 3/4lb (350g) fresh Singapore noodles (I used Chow Funn because I couldn't find these at the store)

• 2oz (60g) Laksa paste or other Thai curry paste (I couldn't find this at the store either so I used Vermont curry sauce mix and it was awesome)

• 1 large can (1 1/2 cups) coconut cream

• 2 cups mixed chopped vegetables (carrots, zucchini, and red bell pepper)

• Handful fresh basil leaves

 1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.

2. Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water.

3. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.

4. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.