Dry Laksa Udon with Tiger Prawns

Serving 3-4 paxs
Preparation Time 35 mins
Skill Easy

1 packet Golden Chef Singapore Laksa Paste
600g Fresh Udon, blanched
6 nos Fresh Tiger Prawns, washed and deveined
80g Fish Cake, sliced
6 nos Tau Pok, sliced
100g Beansprouts, pre-soaked
50g Laksa Leaves, chopped finely
150ml Water
Cooking Oil

  1. Heat up oil in wok over medium-high heat. Fry the prawns for 1 min. Remove and set aside.
  2. Using the same wok, add udon, tau pok, laksa paste and mix well.
  3. Add water, prawns, fish cake, beansprouts, laksa leaves and continue to stir evenly.
  4. Ready to serve.
Browse Recipes