Laksa goreng is a Malaysian and Singaporean stir-fried noodle dish that takes the rich, spicy flavors of laksa—think coconut milk, chilies, and shrimp—and transforms them into a dry, wok-charred meal. Unlike the soupy laksa, this version coats thick rice noodles in a fragrant paste, then tosses them with shrimp, tofu, and bean sprouts for a satisfying crunch. It’s a weeknight-friendly way to get that complex, umami-packed taste without simmering a broth for hours.
Ingredients
- 14 oz (400 g) dried thick rice noodles (or 18 oz / 500 g fresh laksa noodles)
- 3 tbsp (45 ml) vegetable oil, divided
- 8 oz (225 g) large shrimp, peeled and deveined
- 7 oz (200 g) firm tofu, cut into 1-inch cubes
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tbsp (30 g) laksa paste (store-bought or homemade, see note)
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (5 g) sugar
- 2 cups (120 g) bean sprouts
- 2 green onions, sliced
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish (optional)
Instructions
- Cook the rice noodles according to package directions until just tender (usually 5–7 minutes for dried). Drain, rinse under cold water, and toss with 1 tbsp (15 ml) of the oil to prevent sticking. Set aside.
- Heat 1 tbsp (15 ml) oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until pink and just opaque, about 2–3 minutes. Transfer to a plate.
- In the same wok, add the remaining 1 tbsp (15 ml) oil. Add the tofu cubes and cook until golden on all sides, about 4–5 minutes. Remove and set aside with the shrimp.
- Lower the heat to medium. Add the garlic and shallot, stirring frequently, until fragrant, about 1 minute.
- Add the laksa paste and cook, stirring, for 1–2 minutes until it darkens slightly and smells aromatic.
- Pour in the coconut milk, soy sauce, fish sauce, and sugar. Stir to combine and bring to a gentle simmer. Let it cook for 2 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles, shrimp, and tofu back into the wok. Toss everything together, making sure the noodles are evenly coated with the sauce. Cook for 2–3 minutes, letting the sauce reduce and cling to the noodles.
- Add the bean sprouts and green onions. Toss for another minute—the sprouts should remain slightly crunchy.
- Remove from heat. Serve immediately with lime wedges and cilantro, if using.
Tips
- Noodle choice: Fresh laksa noodles (thick, round rice noodles) are ideal if you can find them. Dried rice sticks (pad thai noodles) work well too. Avoid thin rice vermicelli—they get mushy.
- Laksa paste: Store-bought laksa paste varies in heat. Start with 2 tablespoons and add more if you like it spicier. For a homemade version, blend 3 dried chilies (soaked), 2 shallots, 2 garlic cloves, 1 stalk lemongrass (white part), 1 tsp shrimp paste, and 1 tsp turmeric powder with a little oil.
- Don’t overcook the noodles: Undercook them slightly before stir-frying, as they will absorb sauce and soften further. Rinsing with cold water stops the cooking process.
- High heat is key: Use a wok if you have one, and don’t overcrowd it. Cooking in batches if needed gives you that smoky “wok hei� flavor.
Serving Suggestions
Serve laksa goreng hot, straight from the wok, with lime wedges on the side for squeezing. A simple side of sliced cucumbers or a light Asian slaw balances the richness. For a heartier meal, top with a fried egg—the runny yolk adds extra indulgence. Pair with iced jasmine tea or a cold beer.
Variations
- Chicken laksa goreng: Substitute shrimp with sliced chicken breast or thigh. Cook the chicken in step 2 until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum).
- Vegetarian version: Omit shrimp and fish sauce. Use extra tofu or add sliced mushrooms. Replace fish sauce with soy sauce or a vegan mushroom sauce.
- Add vegetables: Toss in julienned carrots, bell peppers, or snow peas along with the bean sprouts for extra color and crunch.
- Drier or saucier: For a drier noodle, cook the sauce an extra minute before adding noodles. For a saucier version, add 2–3 tablespoons of water or chicken stock.
Storage and Reheating
Leftover laksa goreng can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a hot wok or skillet with a splash of water or coconut milk to loosen the sauce, and stir-fry until heated through (at least 165°F / 74°C for leftovers). You can also microwave in 30-second bursts, stirring between, but the texture will be softer. Freezing is not recommended, as the noodles become mushy and the coconut milk may separate.
Frequently Asked Questions
What is laksa goreng? Laksa goreng is a Malaysian/Singaporean stir-fried noodle dish. It uses the same spices and coconut milk as laksa soup, but the liquid is reduced to a thick sauce that coats the noodles, making it a dry, flavorful stir-fry.
Can I use rice vermicelli instead of thick rice noodles? You can, but the texture will be different. Vermicelli is thinner and more delicate, so it may break apart during stir-frying. If using vermicelli, reduce the cooking time and handle gently.
Is laksa paste very spicy? It depends on the brand. Some are mild, others are fiery. Start with 1–2 tablespoons, taste, and adjust. You can also add fresh chili slices at the end for extra heat without making the paste too intense.
Can I make this ahead of time? Yes, you can prepare the noodles and cook the shrimp and tofu in advance, then refrigerate them separately. When ready to eat, stir-fry everything together quickly. The dish is best fresh, but leftovers are still tasty.
What can I substitute for shrimp paste in the laksa paste? If you’re making homemade paste and don’t have shrimp paste, you can use a teaspoon of anchovy paste or just omit it. The flavor will be less umami, but the other spices (lemongrass, chilies, turmeric) will still give it a laksa-like character.
Can I use frozen shrimp? Yes, thaw them thoroughly in the refrigerator overnight or under cold running water, then pat dry before cooking. Frozen shrimp cook just as well as fresh.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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