Asian & Oriental Recipes ~ Noodles & Rice
Laksa (Singapore Style Curry Noodles)
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Serving: 2-3 people.
180g Yeo’s Rice Vermicelli
80g chicken breast, sliced
2 king prawns, de-shelled
2 deep-fried tofu, cut into half
40g long bean, diced
30g bean sprouts
1 jar Yeo’s Laksa Paste
Soften Yeo’s Rice Vermicelli in water, drain well and set aside.
Add chicken, long bean, tofu and Yeo’s Laksa Paste into 400ml boiling water, stir well and bring to boil.
Stir through and simmer till chicken is cooked, add prawns, bean sprouts and rice vermicelli, serve hot.
Recipe reproduced with kind permission of Yeo's.