Vegetable Udon Laksa

This comforting bowl of vegetable udon laksa is all about depth of flavour without the fuss.

A warming, nourishing dish that feels like it’s taken hours, but comes together far more easily than you’d think. Creamy, gently spiced and layered with fresh vegetables, it’s the kind of recipe that works just as well for a quick midweek reset as it does for a slow, relaxed lunch.

Ingredients

• 1 Red Onion
• 1 Clove of Garlic
• 1 Bell Pepper
• 1 Fresh Red Chilli
• 2 Tbsp Thai Yellow Currypaste
• 200ml Coconut Milk
• 300ml Water
• 15ml Soya Sauce
• 15g Smooth Peanut Butter
• 100g Green Beads
• 300g Udon Noodles
• 1 Spring Onion
• 1 Lime
• 1 Tbsp Sea Salad Seaweed Flakes

Method

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into cm chunks. Trim the green beans then chop into halves.
Zest and halve the lime. Halve the chilli lengthways, deseed then finely chop. Trim and thinly slice the spring onion. Peel and grate the garlic.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the sliced red onion and pepper. Fry, stirring regularly, until softened (5-6 minutes).

Add the garlic, chopped chilli and yellow Thai style paste to the pan. Cook, stirring, until fragrant (1 minute).

Stir in the coconut milk, water for the sauce (see ingredients for amount) and peanut butter. Season with salt and pepper then bring to a simmer. Cook for 5 minutes then add the green beans. Simmer until they are just tender (3 minutes).

Add the udon noodles to the pan and mix well. Cook until everything is piping hot (2-3 minutes).

When the laksa is ready, add soy sauce, a squeeze of lime juice and a pinch of lime zest. Season to taste with more lime, salt and pepper if needed. Chop any remaining lime into wedges. Divide between your bowls then top with the spring onion and seaweed flakes. Serve with the lime wedges for squeezing over.