One Pot Creamy Sweet Potato Laksa Udon

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and chop your brown onion[s] into wedges

Bash your lemongrass with a rolling pin

Chop your creamed coconut roughly (if required!), then peel and chop your sweet potato[es] into bite-sized pieces

Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add the onion wedges and bashed lemongrass to the pot with the chopped sweet potato and cook for 2-3 min or until starting to brown

Once browned, add your ginger & garlic paste and curry powder to the dish with the chopped creamed coconut, sriracha (can't handle the heat? Go easy!), vegetable stock mix, pho broth paste and 700ml [910ml] [1.2L] boiled water

Give everything a good mix up, cover with the lid and put the dish in the oven for 25 min or until the sauce has thickened and the sweet potato is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 25 min, remove the dish from the oven

Add your udon noodles (making sure they're fully submerged) and top with your mooli slaw mix

Cover with a lid and return the dish to the oven for 5-7 min further or until the noodles are tender – this is your one pot creamy sweet potato laksa udon

Once tender, gently separate the noodles with a fork

Strip your mint from their stems and discard the stems

Tear your coriander roughly