Recipe Courtesy of Asian Food Network
Laksa Shirataki Fried Noodles
It's still laksa alright. You slurp through a rich bowl of noodles endlessly coated in coconut-milk, sambal, and lingering onion, garlic and lemongrass flavours. And still more. Fresh scallops and shrimps fried to infuse its appetite-opening umami-ness into everything. For the keto-friendly ones, your life-saver is low-caloric shirataki noodles. The extra chewy konjac yam noodles replaces traditional wheat or rice noodles used in this street-food favourite of Malaysia and Singapore.
- Difficulty: Medium
- Preparation: 30 min
- Cook: 10 min
- Clean up: min
- Steps: 3 steps
- 14 Ingredients
- Difficulty: Medium
- Steps: 3 steps
- 14 Ingredients
- Preparation: 30 min
- Cook: 10 min
- Clean up: min
|
|
|
|
|
|
|
|
Instructions
1. Scald noodle and bean sprouts
Scald shirataki noodlesin hot water. Drain and rinse noodle briefly in cold water. Drain and set aside.
Scald bean sprouts in hot water. Drain and set aside.
2. Fry noodles
Heat oil in frying pan.
Fry onions and garlic until fragrant.
Add the dried prawns and fry until fragrant.
Add laksa paste, coconut milk and water and fry about 2 minutes.
Add fresh prawns, scallops and fry another 3 minutes.
Add in the shirataki noodles and bean sprouts. Season with pepper and toss until thoroughly mixed.
Stir in laksa leaves.
Garnish and Serve!
Dish out and serve. Garnish with hard-boiled egg slices.
