Laksa Rice Noodles

Name: Laksa Rice Noodles
Cuisine: Indian

East Indian • All Foods

210

kcal

Protein

22g

Carbs

1.2g

Fat

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How to Make Vegetarian Laksa Rice Noodles (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Laksa Rice Noodles are a beloved Southeast Asian snack, especially popular in regions like Malaysia and Singapore, and have found enthusiastic fans across Indian metro cities for their bold flavors and comforting warmth. This vegetarian version is inspired by the Peranakan-style laksa but uses ingredients easily found in Indian kitchens, making it both authentic and accessible. Laksa is known for its aromatic coconut-based broth, tender rice noodles, and a melange of vegetables and spices. The dish combines sweet, spicy, and savory notes, resulting in a truly satisfying snack that is light yet filling. In India, laksa rice noodles have become a trendy fusion snack, often appearing in cafes and street food stalls, especially in cosmopolitan cities like Bengaluru and Mumbai. Its vibrant flavors and quick preparation make it an ideal choice for busy days, while its wholesome ingredients align with the growing health-conscious movement among Indian food lovers. Unlike traditional Indian snacks that rely heavily on frying, this laksa is gently simmered, keeping calorie counts low. The use of fresh vegetables and coconut milk adds nutrition without compromising on taste, making it a wonderful option for vegetarians and those looking for new, healthy snack ideas.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 bowl laksa rice noodles (approx. 250g))

120g Rice noodles (dried, flat laksa noodles)
1 cup Coconut milk (light version preferred)
2 cups Vegetable stock (homemade or low-sodium)
1 small Carrot (julienned)
1/2 cup Bean sprouts (fresh)
100g Tofu (firm, cubed) - optional
2 tbsp Laksa paste (homemade or store-bought)
1 Red chili (sliced, optional for heat) - optional
2 tbsp Coriander leaves (chopped, for garnish)
1/2 Lime (cut into wedges)
1 tsp Oil (preferably cold-pressed)
to taste Salt

Instructions

1
Soak the dried rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
10 minutes
Don't over-soak noodles; they should be al dente for best texture.
2
Heat oil in a kadhai (wok) over medium flame. Add laksa paste and sauté for 2 minutes until fragrant.
2 minutes
Use homemade laksa paste for authentic flavor.
3
Add vegetable stock and coconut milk to the kadhai, stirring well. Bring to a gentle simmer.
3 minutes
Use light coconut milk to keep calories in check.
4
Add carrots and tofu cubes to the broth. Simmer for 5 minutes until vegetables are tender.
5 minutes
Cut vegetables uniformly for even cooking.

Why This Dish is Healthy

This vegetarian laksa rice noodles recipe is a healthy choice as it minimizes processed ingredients, uses heart-healthy coconut milk, and is loaded with fresh vegetables. The dish is low in saturated fats and cholesterol, and offers a good balance of macronutrients. It is also naturally gluten-free (if tofu is omitted), making it suitable for those with sensitivities. The high fiber and protein content help keep you full longer, making it an excellent option for weight management.

Laksa rice noodles are a balanced vegetarian snack, rich in complex carbohydrates from rice noodles and fiber from vegetables like carrots and bean sprouts. Coconut milk provides healthy fats, while tofu adds plant-based protein, making this dish suitable for muscle repair and sustained energy. Vitamins A and C from fresh vegetables, minerals like magnesium from tofu, and antioxidants from coriander contribute to overall wellness. Using light coconut milk and minimal oil keeps saturated fat content low.