Vegan Laksa Noodle Jar
Make your meal-prep nice and simple with this flavourful vegan laksa noodle jar recipe! Packed full of colourful veggies, silky rice noodles, and a tangy laksa sauce, you’ll thank your past self for making this tasty lunch.
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This laksa noodle jar is ideal for a light lunch. It’s a nutritious alternative to instant noodles and means you can get much more creative. Full of healthy veggies and flavour from the noodle paste, this lunch is sure to satisfy.
What is laksa?
Laksa is a popular noodle dish in Southeast Asia.
It’s similar to ramen, but has a slightly thicker, more soup-like broth. In this recipe, we use the paste to create this soup when added to boiling water.
A traditional laksa broth uses coconut milk to get the perfect creamy consistency. The recipe below uses creamed coconut to achieve this, a white creamy paste made from the flesh of coconut.
The noodle soup is a great comfort food, with its warming qualities and delicious spices. The thick vermicelli noodles in this recipe are characteristic of a traditional laksa soup.
How are vermicelli noodles different from others?
Vermicelli is a fine noodle made from rice and is used often in Asian cooking. They are much longer and spindly than thick noodles such as udon or cumian.
Used often for dishes such as stir fries, noodle salads or soups (like in this recipe), they’re a versatile option for Asian cooking.
What’s bouillon powder?
Bouillon powder is just like a stock cube, but in the form of powder. It’s used to make broth for soups, stews and sauces and other similar dishes.
When choosing a vegan bouillon powder, be careful to read the ingredients because lots of stock contains meat products.
You can even make your own stock at home, but the convenience of a powder or cube is what makes this ingredient so great for making a noodle broth such as this one.
This recipe will be enough to make one large jar of noodles, with leftover paste. This recipe will make more paste than you need for 1 jar, but it can be frozen in a tub or food bag for up to 3 months.
Total Time: 25 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- For the paste
- 1 1 large onion, peeled and roughly chopped
- 3 3 red chillies, roughly chopped
- 2 2 inch piece of fresh ginger, peeled and roughly chopped
- 1 1 tbsp mild flavoured oil
- 1 1 tsp coriander seeds
- 1 1 tsp cumin seeds
- 2 2 stalks lemongrass
- 6 6 cloves garlic, peeled
- 1/4 cup unsalted cashews
- 1 1 tbsp toasted sesame oil
- 0.5 0.5 tsp turmeric powder
- 2 2 tsp salt
- 2 2 tbsp soy sauce
- 3/4 cup water
- 2 2 tsp coconut sugar
- For the jars
- 50 50 g vermicelli rice noodles
- 1 1 tsp bouillon powder
- 2 2 tbsp creamed coconut
- lime wedges
- spring onions, chopped
- carrots, shredded
- peppers, sliced
- fresh mint and coriander
- To make the paste, gently toast the coriander and cumin seeds, along with the cashews, in a dry pan until fragrant.
- Add these, along with all the rest of the paste ingredients, to a high speed blender and puree until smooth.
- Scrape the paste into a non-stick pan and cook over a medium heat for 3-4 minutes or until fragrant. Remove from the heat and leave to cool.
- To assemble the jar, place in your veggies, rice noodles, the creamed coconut, bouillon powder and lime wedges in the jar.
- Top with a tablespoon of the laksa paste and fresh herbs and seal until ready to eat.
- To make up the jar, simply add boiling water to cover all the rest of the ingredients, replace the lid and leave the noodles to soften for a few minutes.
- Stir well a few times to mix everything together.
Each 100g serving provides:
12g Fat, 0.4g Saturates, 14g Carbohydrate, 7.0g Sugars, 3.8g Protein, 3.5g Salt.
Need more noodles in your life? Try making this spicy vegan coconut and crispy tofu noodle recipe!