Quick and flavourful Laksa Goreng recipe: a simplified twist on traditional laksa with bold flavours in under 20 minutes!
Craving the rich, aromatic flavors of laksa but find the traditional cooking process too labourious? Look no further than this Laksa Goreng recipe! This simplified version of the classic laksa delivers all the bold flavours you love in a fraction of the time.
Plus, it’s incredibly versatile – toss in any vegetable, proteins and even noodle of choice – making it the perfect solution for satisfying those laksa cravings whenever they strike.
In fact, it’s become my go-to method for whipping up laksas lately, taking less than 20 minutes from start to finish! Even with ready-made laksa paste, there’s a lot of individual components to laksa that needs preparation before you can dig in – the soup, the noodles and all of the toppings are all prepared separately. With this Laksa Goreng, the dish is accomplished all in one pan!
Why You’ll Love This Laksa Goreng Recipe
- Quick and Easy: Perfect for busy weeknights when you’re short on time but still craving something delicious.
- Bold Flavors: Experience the aromatic spices and goodness of laksa in every bite!
- Customizable: Easily adapt the recipe to suit your taste preferences and dietary needs by swapping in your favourite protein and veggies – all you need is a good laksa paste!
Key Ingredients for Laksa Goreng
There are five components to Laksa Goreng:
1. Noodles
Opt for thick bee hoon noodles (thick rice noodles) for an authentic touch of laksa, although any noodle variety can be used to suit your preference.
Before starting the recipe, make sure to prepare the noodles first.
I used fresh thick bee hoon noodles – no prep is required!
2. Laksa Paste
This is the key flavour bomb to laksa goreng! I have a homemade paste recipe here, but I’ve resorted to ready-made laksa pastes that you can easily buy from the supermarkets.
With ready-made laksa pastes, adjust the seasonings accordingly as they would likely be seasoned already.
Do note the instructions on the laksa paste as well. In general, laksa pastes are sold already cooked, which mean you just need to add them to water or stock. For this recipe, we are using the cooked laksa paste variety.
- 1 pack of laksa paste is generally meant for 3-4 servings, and will season 800ml to 1 litre of liquid, which is what this recipe will reference.
If you are using laksa paste that requires to be cooked off (especially if you’re making your own, I have a recipe for laksa paste right here. If using my laksa paste, use about 100ml of paste for this recipe), add the laksa paste at the beginning of the recipe and cook it off first before proceeding with the rest of the recipe. Refer to cooking instructions on your laksa paste packaging.
3. Seasonings
Laksa Paste is usually already seasoned, so you really don’t need to add on anymore seasonings!
- Fish Sauce: The only additional seasoning you need is a dash of salt! In this recipe, it comes in the form of fish sauce. It adds so much umami alongside the seasoning for the noodle stir fry. Alternatively, you can just use salt or soy sauce.
- Coconut Milk: This gives the laksa goreng that slight rich creaminess, while also allowing some slip for the noodle to stir fry easier. I skip this sometimes though, for when I was a healthier noodle stir fry – use water or stock instead.
4. Proteins
Choose your preferred protein, such as tofu puffs, chicken, shrimp, or even a combination for added variety.
5. Vegetables
Incorporate a variety of veggies like beansprouts, carrot, cabbage, and any other favourites to add texture and nutrition. In this recipe, I used shredded cabbages and julienned carrots.
Key Steps to making Laksa Goreng
1. Saute Aromatics
Add oil to a pan, and stir fry onions and garlic until fragrant.
If your laksa paste is uncooked, add the laksa paste at this stage to cook off the paste.
2. Cook Proteins and Vegetables
If using proteins such as shrimp, chicken and egg, add it in now, and stir fry until about 80% cooked.
Add vegetables next, and stir fry for 1-2 minutes, or until tender.
3. Add Noodles & Season to Perfection
Add noodles next, along with laksa paste, sambal if using, fish sauce to taste, and a splash of coconut milk.
Tear in fragrant makrut lime leaves, if using.
Stir fry until well-combined.
4. Serve and Enjoy!
Once well combined, turn off the heat. Add lime juice, and cilantro or herb of choice. Give a quick toss to combine. Enjoy!
Storage Instructions for Laksa Goreng
- Laksa Goreng is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. This is not suitable for freezing.
- To reheat, gently warm the dish in a skillet over low heat, adding a splash of water or coconut milk to revive the noodles if needed.
How to Serve Laksa Goreng
- Serve Laksa Goreng hot, straight from the skillet to your plate.
- Garnish with a generous sprinkle of fresh cilantro for added flavour and brightness.
- For an extra burst of flavour, add Makrut lime leaves and garlic chives if desired.
- Don’t forget to serve with lime wedges on the side for squeezing over the dish just before enjoying.
More Recipes Like This
- Seafood Mee Goreng
- The ULTIMATE Singapore Laksa Recipe
- Singapore Chicken Laksa
- Dry Mee Siam Goreng | Malay stir fried vermicelli
Laksa Goreng | Laksa Noodle Stir Fry
4
servings10
minutes10
minutesIngredients
400g fresh thick bee hoon noodles or laksa rice noodles
2 tbsps vegetable oil
1 onion, sliced
2 cloves garlic, minced
1/2 cup carrots, julienned
1 cup cabbage, shredded
1 cup tofu puffs, sliced
80-100g or 2-3 tablespoons laksa paste*
1 tbsp sambal (optional)
1/4 cup coconut milk
1 tbsp fish sauce, to taste
1 tbsp lime juice
Handful of vietnamese coriander/laksa leaves/daun kesum OR cilantro, chopped for garnish
Makrut lime leaves (optional)
Garlic chives (optional)
Lime wedges (for serving)
Directions
- Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sliced onion, sauté until fragrant.
- If using proteins such as eggs, shrimp or chicken, add it in next and stir fry to cook. Add sliced carrot and cabbages to the skillet next. Stir-fry until the vegetables are tender.
- Add noodles next, along with laksa paste, coconut milk and fish sauce. Add sambal and tear in makrut lime leaves, if using. Stir to combine until heated through.
- Add tofu puffs. Stir to combine.
- Once combined, turn off the heat. Pour in lime juice, and fresh cilantro or herb of choice. Gently toss to combine.
- Serve immediately while hot with lime wedges on the side!
Notes
- The laksa paste used here is meant to serve 3-4 pax, for 400-500g of noodles, or for 700ml of stock
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