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Ingredients Laksa - Singaporean Style Curry Noodles

  • Yeo’s Rice Vermicelli - 100g  
  • Chicken Breast, Sliced - 40g 
  • King Prawns, De-shelled - 2
  • Tofu, Deep-fried, Cut into Half - 2
  • Long Bean, Diced - 40g 
  • Bean Sprouts - 30g 

Seasonings:

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Method

Step 1: Soften Yeo’s Rice Vermicelli in boiled water, drain well and set aside
Step 2: Add Chicken, long bean, tofu and Yeo's Laksa Paste into 300ml boiling water, stir well and bring to boil.
Step 3: Stir through and simmer till chicken is cooked and add prawns, bean sprouts and noodles, serve hot.

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