This new and unique version of our favourite noodle dish is comforting and spicy as its non-vegetarian counterparts
Serves 4
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How could we ever say no to different variations of our favourite crowd-pleasing noodle dish? This rendition of the spicy and warming laksa features tofu and a bunch of vegetables in contrast to the chicken and seafood commonly found in local hawker centres. It’s also a breeze to cook up, requiring less than an hour from kitchen to table.


  • 250 g dried bee hoon
  • 185 g laksa paste
  • 2 cup (500 ml) coconut milk
  • 1 litre (4 cups) vegetable stock
  • 1 cup (250 ml) water
  • 125 g baby corn, halved lengthways
  • 75 g snow peas, halved lengthways
  • 200 g fried tofu puffs, halved
  • 1 cup (80 g) beansprouts
  • ¼ cup lightly packed fresh coriander (cilantro) sprigs
  • 1 tbsp sambal oelek
  • 1 medium lime (90 g), cut into wedges


  • 1 tbsps peanut or vegetable oil
  • 6 cm piece fresh ginger (30g), chopped
  • 1 fresh kaffir lime leaf, rib removed
  • 4 fresh coriander (cilantro) roots, cleaned
  • 10 cm stick fresh lemongrass (20 g), chopped coarsely
  • 1 small red onion (100 g), chopped coarsely
  • 2 tsps salt
  • 2 fresh small red chillies
  • 4 clove garlic, peeled
  • 2 tsps ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • ¼ cup (35 g) macadamias
  • 2 tsps brown sugar
  • 250 ml water

Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 1½ mins or until almost tender; drain.


Meanwhile, cook laksa paste in a large heavy-based saucepan over medium heat, stirring, for 3 mins or until fragrant. Stir in coconut milk and 1½ cups (375 ml) water; bring to a simmer over medium heat.


Add tofu puffs to laksa mixture with gai lan. Simmer, stirring occasionally, for 2 mins until gai lan is just tender.


Divide noodles and laksa mixture among bowls. Scatter with sprouts, fried shallots, chilli and coriander. Serve with lime wedges.



Blend or process ingredients until mixture forms a paste.
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