• No cheese, please

Veg-Packed Vegan Laksa Noodles

This vegan bowl of goodness is full of vegetables and flavours to make your soul happy. I've added carrots, pepper, spinach, oyster mushrooms to a fragrant and spiced coconut broth with noodles and fake chicken for good measure.

Okay, I admit, this was meant to be a laksa noodle-soup, but it ended up with a little less liquid than I expected BUT I am not complaining. I could have added more stock or coconut milk but this really hit the spot as it is, and would make it exactly the same again.

The paste makes enough for 4 servings, the rest of the ingredients are good for 2 servings. I froze half the paste for a later date!



  • handful coriander, including stems

  • 1tsp cumin seeds, toasted in a pan until fragrant

  • 1tsp cayenne pepper

  • 1tbs lazy lemongrass (or 1 stalk of lemongrass if you can get it)

  • 3 cloves of garlic

  • 1 thumb-sized piece of ginger, peeled

  • 1tsp lime juice

  • 2tbsp raw cashews, soaked in 2tbsp hot water for 15 minutes

The rest:

  • 1tbsp olive oil

  • half of the laksa paste from above

  • 2 cups oyster mushrooms (or other mushroom!), sliced

  • 1 cup grated carrots

  • 1 pepper, sliced into strips

  • 200ml coconut milk

  • 350ml of veggie broth

  • dry brown rice noodles (I used the Blue Dragon dried noodles that are pre-split into little rounds and I used two of those for two people)

  • This Isn't Chicken pieces, half a pack

  • 2 big handfuls of spinach, chopped roughly into strips

  • soy sauce

  • lime juice

  • coriander, chopped

  • crispy onions



  1. Add the toasted cumin seeds to a blender or food processor along with the rest of the paste ingredients and the water that's with the soaked cashews.

  2. Blend until a smooth paste is ford, adding more water if needed. I froze half of the mixture for a later date and then continued with the recipe.


  1. Heat the oil in a large pan on a medium heat (I used a wok because that was the largest thing I had!). Add the paste and fry until fragrant, making sure not to burn it.

  2. Add the mushrooms and pepper and cook until the peppers are soft and water has escaped from the mushrooms, around five minutes.

  3. Add the carrots, broth and coconut milk and bring to a boil.

  4. Once everything is smelling delicious, reduce the heat and add in the dry rounds of noodles. Simmer until the noodles have cooked through and become soft.

  5. Add the This Isn't Chicken pieces and cook for a few minutes.

  6. Add i the spinach and stir until it wilts a bit.

  7. Add a splash of soy sauce and lime juice to taste. Add more liquid if wanted to make it more soup-y.

  8. Garnish with chopped coriander and crispy onions.


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