Feel-Good Laksa Noodle Curry

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» Feel-Good Laksa Noodle Curry

Serves: 4

Prep time: 10 minutes



  • Thumb-sized piece of fresh ginger
  • 1 tbsp turmeric powder
  • 1 red chilli
  • Juice of 1 lime
  • 1 tbsp maple syrup
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 240 ml fortified soy yoghurt
  • 160 ml water
  • 2 tbsp reduced salt tamari

For the rest

  • 2 tbsp oil
  • 2 nests rice noodles/ buckwheat noodles (around 100 g)
  • 1 carrot
  • ½ courgette
  • 150 g pressed tofu/tempeh
  • 1 lime
  • Handful of coriander/basil to serve
  • 1 red chilli


  1. Cook the noodles as per the package instructions.
  2. Put all ingredients for the paste in the blender and blend until smooth. Grate the carrot and half the courgette.
  3. Finely chop the tempeh/tofu into small bite-sized pieces.
  4. In a non-stick frying pan, add 2 tbsp of oil and put on a high heat. Once this is hot, add the tofu/tempeh and fry until brown on all sides. Add the 2 tbsp tamari and stir quickly, spreading the tamari around to coat all the tofu/tempeh. Add the grated carrot and courgette, and a generous pinch of salt, and cook for 1–2 minutes. Next, add the paste and cook for another minute. 
  5. Using a slotted spoon, remove the noodles from the stock and add to the rest of the frying pan. Finally add the coriander/basil and heat for a few seconds. Garnish with finely sliced red chilli.

Analysis per serve (1/4 of recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
228 16 4.9 11 12 1.3 8 0.98

Analysis per 100g

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
88 6.2 1.9 4.2 4.6 0 3.1 0.38

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