No more leftovers! This Laksa Noodle jar recipe is packed full of fresh, exciting flavours.
Makes 1 large jar, with leftover paste
For the paste:
- 3 red chillies, roughly chopped
- 1 large onion, peeled and roughly chopped
- 2 stalks lemongrass, tough outer leaves discarded and the remainder sliced
- 6 cloves garlic, peeled
- 2 inch piece fresh ginger, peeled and roughly chopped
- 40g (¼ cup) unsalted cashews
- 1 tbsp mild flavoured oil
- 1 tbsp toasted sesame oil
- 1 tsp coriander seeds
- ½ tsp paprika
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- A small bunch fresh coriander, leaves and stalks
- 2 tsp salt
- 180ml (¾ cup) water
- 60ml (¼ cup) soy sauce
- 2 tsp coconut sugar (any sugar or sweetener/syrup will work)
For the jars:
- 50g vermicelli rice noodles
- 2 tbsp creamed coconut, crumbled
- 1 tsp bouillon powder
- Lime wedges
Shredded vegetables of your choice. We used:
- Spring onions
- 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. 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.
Top Tip: 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.
Per Serving (471g)
Calories: 410, Carbohydrates: 52g, Sugars: 16g, Salt: 7.7g, Fat: 19g Saturates: 4.2g, Protein: 21.2g
Taken from January 2019 (Issue 46) Vegan Life Magazine