Laksa is a popular and flavoursome traditional noodle soup dish originating from Southeast Asia, more preciously from Malaysia, Singapore, and Indonesia. It’s renowned for its rich and fragrant broth, typically made using a blend of spices and coconut milk, often combined with seafood or different meats. In this recipe, we turned this humble noodle soup into a very easy to recreate stir fry noodle dish. We made sure to respect the ingredients and flavours of the original dish, and the final result is truly mouthwatering!
Stir fry laksa noodles with prawns
Ingredients
- 400 g hokkien noodles
- 10 prawns (deveined) skin on or off as prefered
- 4 tbsp Laksa paste we used the Valcom brand
- 200 ml coconut milk
- 8 – 10 fried tofu puffs
- 2 – 4 fried fish cakes sliced
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 – 2 red chillies sliced
- 2 tsp cooking oil
- 1 – 2 tsp fish sauce to taste
Accompaniments
- onion thin slices
- crispy fried onions
- fresh basil leaves
- bean sprout
- chillies sliced
- lime wedge
Instructions
- Briefly blanch the noodles in boiling water for about 1 min, then drain and set aside for later
- In a large wok on medium heat, add 2 tsp of cooking oil. When slightly hot, add in the garlic, ginger and chilli and stir fry for about 15 seconds. Then add the laksa paste and stir fry for 1 minute
- Turn the heat to high, add in the prawns, tofu puffs and fish cake. Stir fry for about 2 minutes
- Next add in the coconut milk, mix well and let cook for another 2 minutes until the sauce slightly reduces and start thickening
- Finally, add the noodles and stir to combine it well with the sauce. Season with 1 tsp of fish sauce then taste and add extra if needed before turning off the heat
- Plate and garnish with optional crispy fried onions, fresh bean sprout, onion slices, chilli slices, basil leaves and a squeeze of lime juice. Enjoy!
Loved it!