HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut Udon Laksa
topBanner
Coconut Udon Laksa

Coconut Udon Laksa

with Pepper, Green Beans and Spring Onion

Read more

Looking for a quick and tasty midweek dinner option? Try cooking up our Coconut Udon Laksa in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyVeggie
Allergens:PeanutCereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

80 grams

Green Beans

½ unit(s)

Lime

½ unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 sachet(s)

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

1 sachet(s)

Peanut Butter

(ContainsPeanut)

300 grams

Udon Noodles

(ContainsCereals containing gluten)

12.5 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2611 kJ
Energy (kcal)624 kcal
Fat29.0 g
of which saturates18.0 g
Carbohydrate71 g
of which sugars10.0 g
Protein18 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Cutting board
Knife
Saucepan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the green beans then chop into thirds. 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 (or use a garlic press).

2

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 mins.

3

Add the garlic, chopped chilli (careful, it's hot - add less if you don't like heat) and yellow Thai style paste to the pan. Cook, stirring, until fragrant, 1 min.

4

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 mins then add the green beans. Simmer until they are just tender, 3 mins.

5

Add the udon noodles to the pan and mix well. Cook until everything is piping hot, 2-3 mins.

6

When the laksa is ready, add the 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 any remaining lime zest. Serve with the lime wedges for squeezing over. Enjoy!