Laksa Noodles

Origin

Laksa noodles are associated with Peranakan and Malay cooking across Malaysia, Singapore, and Indonesia. Thick round or flat rice noodles soak up curry-like coconut broths or sour assam-style soups.

How to make them

1. 01

   Soak or briefly blanch thick rice laksa noodles until tender.

2. 02

   Drain well so they do not dilute the broth.

3. 03

   Ladle hot laksa broth over the noodles.

4. 04

   Top with shrimp, tofu puffs, bean sprouts, and herbs.

Storage

Fresh laksa noodles should be refrigerated and used within a few days. Dried thick rice noodles keep for months airtight.

Popular dishes

• Curry Laksa

  Coconut curry broth with noodles, shrimp, and tofu puffs.

• Assam Laksa

  Tangy tamarind fish broth over thick rice noodles.

• Katong Laksa

  Singapore’s famous coconut laksa traditionally eaten with a spoon—noodles cut short.

• Sarawak Laksa

  Aromatic spice-paste broth with rice vermicelli, shredded chicken, and egg.

• Nyonya Laksa

  Peranakan-style coconut curry noodles fragrant with lemongrass and shrimp paste.