Numel Laksa

Numel deserves a great fiery meal and a Malaysian Laksa was the perfect dish for the little yellow and green humped camel!

Servings

2

Ready In:

25 mins

Good For:

Dinner

Inspiration from

Numel

Numel is a little fiery camel, described as the Numb Pokemon. It is a Fire/Ground Pokemon that resembles a Dromedary camel with a volcano hump on its back. The green hump contains magma of almost 1,200ºC. It has bangs on top of its head, sleepy eyes with brown circles around them, and short, stubby legs.

Numel evolves into Camerupt, which resembles a Bactrian camel. Camerupt has two gray volcanoes on its back and has a stout body with red shaggy fur and three blue ring-shaped markings on both sides. When Camerupt Mega evolves, the humps on its back transform into one large and very active volcano. Its fur expands and grows to a point where only its hooves can be seen.

For a meal inspired by Numel, I had to choose a spicy dish. Personally I’m not a fan of spicy food but a Laksa had enough spice and creamy balance to keep it safe for my tongue! The colouring for this dish is very yellow, similar to Numel, with hints of Camerupt orange coming through from the butternut squash, and green for Numel’s hump.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 1 tbsp Ginger and Garlic Paste
  • 1 tsp Cayenne Pepper (ground)
  • 1 tsp Turmeric (ground)
  • 2 tsp Coriander Leaf (dried)
  • 0.5 tsp Basil (dried)
  • 0.5 tsp Mint (dried)
  • Olive oil
  • 200g Butternut squash (chopped)
  • 3 Chicken thighs (boneless)
  • 300ml Chicken Stock
  • 400ml Coconut Milk
  • 100g Rice Noodles (dried)
  • 100g Asparagus spears
  • Fresh Coriander (chopped)
  • Lime Juice (splash)

I used a bunch of herbs and spices to mix with ginger and garlic paste to create a Laksa paste to blend with the chicken and butternut squash. If you prefer spicy food, double up on the turmeric and cayenne pepper. You could also add some chopped chillies to the dish to help boost the heat!

This dish uses dried rice noodles or Vermicelli noodles to thicken up the dish. If the noodles come in portions, use a portion per serving to add to the meal. These do not take long to cook as they are so very fine and only really need dampening and heating for a few minutes. Despite their fine texture, they are surprisingly strong and, unless cooked for a long time, will keep their structure well.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

In a bowl mix together the ginger and garlic paste, cayenne pepper, turmeric, coriander leaf, basil and mint and a tablespoon of water to create a spice paste.

Step 2

Heat some olive oil in a large sauce over medium heat. Fry the butternut squash for 2 minutes. Add the spice paste and the chicken and mix well. Stir-fry for 5 minutes.

Step 3 

Add the chicken stock and mix well. Add the coconut milk and bring to a boil. Then reduce the heat to let simmer for 7 minutes.

Step 4

Add the rice noodles, asparagus and fresh coriander and simmer for an extra 5 minutes. Once done, serve with a splash of lime juice topping each bowl.

Numel Laksa

Numel deserves a great fiery meal and a Malaysian Laksa was the perfect dish for the little yellow and green humped camel!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Malaysian
Keyword: Numel, Pokemon
Servings: 2 people

Ingredients

  • 1 tbsp Ginger and Garlic Paste
  • 1 tsp Cayenne Pepper ground
  • 1 tsp Turmeric ground
  • 2 tsp Coriander Leaf dried
  • 0.5 tsp Basil dried
  • 0.5 tsp Mint dried
  • Olive Oil
  • 200 g Butternut Squash chopped
  • 3 Chicken Thighs boneless
  • 300 ml Chicken Stock
  • 400 ml Coconut Milk
  • 100 g Rice Noodles dried
  • 100 g Asparagus Spears
  • Fresh Coriander chopped
  • Lime Juice splash

Instructions

  • In a bowl mix together the ginger and garlic paste, cayenne pepper, turmeric, coriander leaf, basil and mint and a tablespoon of water to create a spice paste.
  • Heat some olive oil in a large sauce over medium heat. Fry the butternut squash for 2 minutes. Add the spice paste and the chicken and mix well. Stir-fry for 5 minutes.
  • Add the chicken stock and mix well. Add the coconut milk and bring to a boil. Then reduce the heat to let simmer for 7 minutes.
  • Add the rice noodles, asparagus and fresh coriander and simmer for an extra 5 minutes. Once done, serve with a splash of lime juice topping each bowl.

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