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Vikki Rook: "Just like the picture! Yummy! I feel like the sau…" Read More
22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. sesame oil
- 2 cloves garlic (minced or grated)
- 1 inch fresh ginger (grated)
- 1 seeds (red fresno pepper, removed + chopped, may use a jalapeno if needed)
- 2 green onions (chopped)
- 3 1/2 cups chicken broth
- 1 pumpkin (small, peeled + cut into cubes, about 3 cups cubed)
- 1 Tbsp. creamy peanut butter (rounded)
- 2 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 14 oz. unsweetened coconut milk
- 1 bunch broccolini (stems trimmed)
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (chopped)
- 8 oz. rice noodles
- 1 pomegranate
- 30 oz. chickpeas (drained + rinsed)
- 3 Tbsp. olive oil
- 1 tsp. cinnamon
- 1 tsp. brown sugar
- salt
- pepper
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Reviews(7)
Vikki Rook 3 years ago
Just like the picture! Yummy! I feel like the sauce needed more zing so more spice or a lime would be great!!
Kaela 6 years ago
Sauce turned out way too liquidy, prep time way longer that stated and overall wasn’t a fan of the recipe
Caroline Vance 6 years ago
I enjoyed the flavors, but I rarely think breaking down a pumpkin is worth the trouble. As someone else mentioned, not great for leftovers (unless you separate the noodles from everything else). I might make a version of this again sometime.
Tania A. 6 years ago
This is. So. Darn. Good. The chickpeas take some time so I opted not to make them the second time, and used sunflower seeds for a crunch. Used butternut squash instead of pumpkin the second time. Also darn good. I love this twist on laksa! Well done. Oh, also used soba noodles instead which were great too!
Chelsea Koziatek 6 years ago
Absolutely amazing however next time I would keep the noodles separate and add to each serving bc they soak up all the broth