HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Malaysian Veggie & Udon Noodle Laksa
Easy Malaysian Veggie & Udon Noodle Laksa

Easy Malaysian Veggie & Udon Noodle Laksa

with Roasted Peanuts & Lemon

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Laksa is taking centre stage tonight, with Asian veggies as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut milk and garlic paste to draw out the Asian flavours you know and love.

This recipe is under 650kcal per serving.

Tags:QuickQuick PrepVeggieUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans



1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

½ tin

coconut milk

1 sachet

vegetable stock powder

1 packet

udon noodles


1 bag


1 packet

crushed peanuts


1 bag

Asian greens

¾ sachet

Southeast Asian spice blend

Not included in your delivery

olive oil

1 cup


2.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2641 kJ
Fat28.9 g
of which saturates13.9 g
Carbohydrate59.5 g
of which sugars13.8 g
Protein21.2 g
Sodium2735 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Thinly slice carrot. Trim and halve green beans. Roughly chop Asian greens. Slice lemon in half.


• Heat a deep frying pan or large saucepan over a medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, tossing, until tender, 3-5 minutes. • Add garlic paste and Southeast Asian spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.


• Add coconut milk (see ingredients), the water and vegetable stock powder. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Add udon noodles and cook, stirring occasionally with a fork to separate, until softened, 2 minutes. • Add Asian greens, the soy sauce and brown sugar and stir until combined. Remove from heat, then add a squeeze of lemon juice to taste.

TIP: Add a splash more water if the soup looks too thick.


• Slice remaining lemon into wedges. • Divide Malaysian veggie laksa between bowls. • Tear over coriander and sprinkle with crushed peanuts. • Serve with any remaining lemon wedges.