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