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Ingredients
- Serves 2 people
300 g shirataki noodles
3 tbsp oil
½ onion (chopped)
1 clove garlic (chopped)
2 tbsp laksa leaves (chopped)
½ cup coconut cream
30 g finely grounded dried prawns
100 g keto laksa paste
8 fresh prawns (shelled and deveined)
5 scallops
1 hard-boiled egg (sliced)
80 g bean sprouts
30 ml water
pepper
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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.
- Medium
- 30 min
- 10 min
- 15 min
- 3 steps
- 14 Ingredients
- Medium
- 3 steps
- 14 Ingredients
- 30 min
- 10 min
- 15 min
Instructions
-
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.
-
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.
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Ingredients
- Serves 2 people
-
300 g shirataki noodles
-
3 tbsp oil
-
½ onion (chopped)
-
1 clove garlic (chopped)
-
2 tbsp laksa leaves (chopped)
-
½ cup coconut cream
-
30 g finely grounded dried prawns
-
100 g keto laksa paste
-
8 fresh prawns (shelled and deveined)
-
5 scallops
-
1 hard-boiled egg (sliced)
-
80 g bean sprouts
-
30 ml water
-
pepper
Nutrition
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