Vegan Laksa Udon

The following is one of those recipes that encapsulate comfort within a bowl.Thick udon noodles get paired with a fragrant broth, and then everything is topped with my Thai-spiced twist on vegan karaage-style fried chicken.

Dried kombu [an edible form of seaweed popular in East Asia] gets used here to make a savoury infusion known as 'Dashi'. A staple part of Japanese cuisine, dashi is traditionally made by soaking umami-packed ingredients such as 'Katsuobushi' (dried bonito flakes), 'Niboshi' (dried anchovies/sardines), or dried shiitake mushrooms. For day-to-day vegan dashi, we can use kombu to replicate those seafood flavours typical in Japanese and Southeast Asian cooking.

This recipe was written for us by @anotherplantbased boy.


Aromatic Base Serves: 2


Kombu Dashi


Thai Fried Chick'n


To Serve


Lime Sprinkle


 Preparation

  1. Begin this recipe by making your kombu dashi. Combine the dried kombu and filtered water in an airtight container, and leave the mix in the fridge overnight.
  2. The next day, bring the kombu and soaking liquid to a 60°c simmer; hold this temperature for 1 hour. Discard the kombu and strain your remaining dashi through a fine sieve.
  3. For the lime sprinkle. Using a spice/coffee grinder, blitz your dried lime until roughly flaked. Add the gochugaru, sea salt and MSG. Continue to grind the mix until you achieve a coarse powder. Store in a sealed container for up to 1 month and use as a seasoning salt.
© Speciality Cooking Supplies Limited 2024

Make Your Broth

  1. Begin your broth by peeling the garlic, ginger and shallots. Add all the ingredients for the aromatic base into a food processor. Blend until smooth, stirring with a spoon to check for lumps. Add a splash of water if required to achieve a smooth paste.
  2. Add the paste into a cold saucepan, and place over medium heat. Fry off the mix until fragrant.
  3. Slowly add the coconut milk, ensuring any large lumps have melted into the broth. Follow this with 400ml of the strained dashi, and stir until everything has combined.
  4. Turn the heat to medium-low, and allow the broth to simmer away whilst you prep the remaining elements.
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Make Your Toppings

  1. For the fried 'chick'n'. In a bowl, combine the flour and spices; mix well. Add the vegan chicken, tossing until evenly coated.
  2. At this point, begin cooking the beansprouts and noodles. As we are using dried udon, a longer cook time is required. For the noodles, fill a large saucepan with water and bring it to a boil.
  3. Once boiling, quickly blanch your beansprouts for approximately 30 seconds before removing them and placing them into an ice bath to remain firm.
  4. Add your noodles to the boiling water, and cook according to the packet instructions. At this point, try your broth, and adjust the seasoning to taste.
  5. Meanwhile, to fry the chick'n, fill a high-sided saucepan with an inch of oil. Bring the oil to a heat of approximately 180°c; you can test if it is hot enough by checking for air bubbles when placing a wooden utensil into the oil.
  6. Fry the chick'n pieces for approximately 4-5 minutes, flipping halfway through. Once cooked, remove with a set of tongs and place in a bowl lined with kitchen paper. Season the chick'n to taste with the lime sprinkle.
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Serve

  1. To serve, drain your noodles well and divide them between 2 deep bowls. Remove your broth from the heat and pour it across both servings.
  2. Cube your tofu, and add it along with the chick'n. Drain the beansprouts, placing them on the side of the bowls.
  3. Lastly, garnish each with sliced radishes, spring onion and a pinch of lime sprinkle.
© Speciality Cooking Supplies Limited 2024

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