singaporean

Dry Laksa Noodles with Prawns and Bean Sprouts

Name: Dry Laksa Noodles with Prawns and Bean Sprouts
Yield: 1 serving
Cuisine: singaporean
Ingredients: 56 g rice vermicelli (dry); 105 g prawns, peeled and deveined; 23 g laksa paste; 79 g coconut milk; 79 g bean sprouts; 52 g cucumber, julienned; 33 g boiled egg; 7 g cooking oil; 7 g soy sauce; 7 g lime juice

This stir-fried dish pairs prawns, peeled and deveined with laksa paste, bean sprouts and rice vermicelli. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

58 g Carbohydrates

32 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g rice vermicelli (dry) 208 kcal
105g prawns, peeled and deveined 105 kcal
23g laksa paste 41 kcal
79g coconut milk 156 kcal
79g bean sprouts 24 kcal
52g cucumber, julienned 8 kcal
0.66 piece (33g) boiled egg 47 kcal
7g cooking oil 62 kcal
7g soy sauce 5 kcal
7g lime juice 2 kcal

Cooking instructions

rice vermicelli (dry)
Soak rice vermicelli in hot water until just tender, then drain well.
laksa pastecooking oil
Heat oil in a wok over medium heat. Saute laksa paste for 1 minute until fragrant.
coconut milk
Add coconut milk and 2-3 tablespoons water to loosen. Simmer 1 minute.
prawns
Add prawns and cook until pink and just cooked through.
rice vermicelli (dry)bean sproutscucumber
Toss in drained vermicelli, bean sprouts, and sliced cucumber. Stir-fry 1-2 minutes to coat evenly.
boiled eggsoy saucelime juice
Season with soy sauce and lime juice, then top with sliced boiled egg and serve immediately.