The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant Black Bean Laksa Noodle Soup
A comforting laksa noodle soup, made vegan. Make a rich, flavourful broth made with coconut milk, ginger, garlic and lemongrass. Simmer vibrant pepper and mushrooms to up the veg. Black beans and brown rice noodles complete the dish. The best part? Its ready in a flash!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g mangetout
- 240g chestnut mushrooms
- 200ml coconut milk (Coconut, Water)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 tsp turmeric
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 pepper
Nutritional Information
Calories: 457
Protein: 16g
Carbs: 75g
Fat: 15g
Fragrant Black Bean Laksa Noodle Soup
A comforting laksa noodle soup, made vegan. Make a rich, flavourful broth made with coconut milk, ginger, garlic and lemongrass. Simmer vibrant pepper and mushrooms to up the veg. Black beans and brown rice noodles complete the dish. The best part? Its ready in a flash!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Boil a kettle
- Pull out a sieve, a large frying pan & a measuring jug
Time to noodle
- Add the noodles to the saucepan, gently separate the noodles with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Prep the veg
- Thinly slice the peppers and mushrooms. Halve the mangetout. Drain and rinse the beans
- Halve the lime, then cut one half into four wedges
- Dissolve the stock powder in the jug with 700ml boiling water
Build the laksa
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 4-5 mins, until golden
- Add the mangetout, peppers, ginger and garlic paste and lemongrass paste to the pan and cook for 3-4 mins, until softening
- Add the turmeric, beans, coconut milk and stock mixture. Simmer for 3-4 mins until thickened slightly
- Add the noodles to the pan and simmer together for a final minute. Season with salt and pepper, and the juice of half the lime
Plate up
- Roughly chop the coriander
- Serve the laksa in bowls. Top with the chopped coriander, alongside the remaining lime as wedges
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