Laksa Noodle Jar

No more leftovers! This Laksa Noodle jar recipe is packed full of fresh, exciting flavours.

Makes 1 large jar, with leftover paste

Ingredients
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
• Carrot
• Beansprouts
• Peppers
•  Fresh mint and coriander

Method

1. To make the paste, gently toast the coriander and cumin seeds, along with the cashews, in a dry pan until fragrant.
2. Add these, along with all the rest of the paste ingredients, to a high speed blender and puree until smooth.
3. 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.
4. 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.
5. 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