Coconut Udon Laksa

Name: Coconut Udon Laksa with Pepper, Green Beans and Spring Onion
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Red Onion; 1 Bell Pepper; 80 Green Beans; ½ Lime; ½ Red Chilli; 1 Spring Onion; 1 Garlic Clove**; 45 Yellow Thai Style Paste; 200 Coconut Milk; 30 Peanut Butter; 300 Udon Noodles; 12.5 Soy Sauce; 300 Water for the Sauce

with Pepper, Green Beans and Spring Onion

Recipe Development TeamPublished on December 15, 2021

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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:

Rapid

•Veggie

•Spicy

Allergens:

Peanut

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Red Onion

Bell Pepper

(May contain traces of: Celery)

Green Beans

Lime

Red Chilli

Spring Onion

Garlic Clove**

Yellow Thai Style Paste

200

Coconut Milk

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

300

Udon Noodles

(Contains: Cereals containing gluten)

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

300

Water for the Sauce

Nutritional information

Energy (kcal)634 kcal

Energy (kJ)2651 kJ

Fat29.7 g

of which saturates18 g

Carbohydrate73.3 g

of which sugars13.1 g

Protein18.4 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Garlic Press

•Knife

•Medium Saucepan

Cooking Instructions and Tips

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).

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.

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.

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.

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

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!