Craving a flavour explosion? Then look no further than Dry Laksa Noodles, a vibrant and intensely flavourful dish from Southeast Asia. Unlike its soupy counterpart, this version boasts a rich, thick sauce that clings deliciously to every strand of noodle, creating a symphony of spicy, savoury, and subtly sweet sensations. The fragrant blend of spices, including lemongrass, galangal, and chilies, promises a culinary journey to the bustling streets of Malaysia or Singapore, all from the comfort of your own kitchen. This isn't your average noodle dish; it's a culinary adventure waiting to happen.
Prepare to tantalize your taste buds with a dish that's both exciting and surprisingly easy to make. This recipe offers a step-by-step guide to crafting the perfect Dry Laksa Noodles, allowing you to master this iconic Southeast Asian dish, from perfectly preparing the noodles to achieving that signature rich and flavorful sauce. Let's get started and unlock the secrets to this spicy and satisfying meal!
Tools Needed
- Pan
- Chopstick
- Scissors
- Bowl
Ingredients
- Laksa noodles
- Ready-made curry laksa paste: 1/2 packet
- Shallots
- Garlic
- Eggs: 2
- Spring onions/Scallions
- Tofu
- Raw prawns
- Vegetable oil
- Salt
- Sugar
- Sesame seed oil
- Pepper
- Fish sauce: Optional
- Chili pepper: Optional
Step-by-Step Instructions
Step 1. Prepare Ingredients & Noodles
- Boil the laksa noodles in water for at least 5 minutes. Then, wash them in cold water to prevent further cooking and maintain chewiness.
- Chop the shallots and garlic finely.
- Fry the tofu until golden brown.
- clean them and season with salt, sugar, sesame seed oil, and pepper.
Step 2. Build the Flavor Base & Incorporate Noodles
- In the same pan, fry the shallots and garlic until fragrant over medium heat.
- Add half a packet of curry laksa paste and mix well.
- Add the noodles and mix evenly. Add water if needed to adjust consistency.
Step 3. Add Protein & Vegetables
- eggs, prawns, tofu, and spring onions/scallions.
Step 4. Final Touches & Serving
- Fry the prawns in the same pan.
- Fry the eggs with a little salt, using chopsticks to break them up.
- Cook over high heat for another 1-2 minutes. Adjust seasoning with fish sauce if needed.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- For extra flavor, fry the ingredients separately before combining them.
- Don't burn the shallots and garlic; use medium heat.
- Adjust the amount of laksa paste to your preference.
- Add chili pepper for extra spiciness.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 25-35g
FAQs
1. Can I make this dish vegetarian/vegan?
Yes! Omit the shrimp paste and use a vegetarian substitute for the prawn stock (vegetable broth works well). You can also add extra vegetables like tofu or mushrooms for protein.
2. What if I don't have all the spices listed?
Don't worry! You can adjust the recipe. The key spices are lemongrass, galangal, and chilies. If you're missing one or two, the flavor will still be delicious, though perhaps slightly less complex.
So there you have it – your very own plate of delicious Dry Fried Laksa Noodles, a testament to the vibrant flavors of Southeast Asia. This recipe allows you to easily recreate this exciting dish, bringing a taste of adventure to your kitchen. Enjoy the spicy, fragrant, and intensely satisfying result!