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Homemade Laksa Noodles
20 mins
A fragrant homemade laksa featuring a rich, aromatic chilli paste, tender beef or chicken, udon noodles and crisp Chinese broccoli. Bold, comforting and packed with flavour.
Easy
Ingredients
Laksa Paste
2 tbs dried chilli
1 green chilli, chopped
1 tbs ground coriander
1 tbs ground cumin
½ tbs turmeric
1 small brown onion, chopped
3 kaffir lime leaves, finely sliced
10g fresh lemongrass, minced
2 garlic cloves, minced
3cm piece fresh ginger, peeled and minced
20g shrimp paste
3 tbs sesame oil
1 tsp fish sauce
Noodles
150g beef or chicken, thinly sliced
200g cooked udon noodles
2 tbs oyster sauce
Chinese broccoli (or any leafy greens)
Fried shallots, for garnish
Method
Laksa Paste
Soak the dried chillies in warm water for 15 minutes until softened.
Drain and roughly chop the chillies.
Add all paste ingredients to a food processor.
Blend until smooth, adding a splash of water if needed.
Taste and adjust seasoning before storing or using immediately.
Laksa Noodles
Heat a little oil in a large frying pan.
Cook the beef or chicken until browned before removing from the pan.
Stir-fry the Chinese broccoli for 2–3 minutes.
Add several tbs of laksa paste with a splash of water.
Stir until fragrant.
Add the udon noodles and oyster sauce.
Toss until evenly coated.
Return the cooked meat to the pan.
Garnish generously with fried shallots before serving.
