Fried Laksa Shirataki Noodles Easy Cook

It’s still good laksa. You slurp your way through a thick bowl of noodles drenched in coconut milk, sambal, and the lingering flavors of onion, garlic, and lemongrass. And there’s more. Fresh scallops and shrimp are fried to add a mouth-watering umami taste to everything. Low-calorie shirataki noodles are a lifesaver for keto-friendly people. Traditional wheat or rice noodles are replaced with extra chewy konjac yam noodles in this Malaysian and Singaporean street food favorite.





  • Difficulty: Medium
  • Steps: 3 steps
  • 14 Ingredients
  • Preparation: 30 min
  • Cook: 10 min
  • Clean up: 15 min


Detailed Directions


 1.Bean sprouts and scalding noodle

  • In a pot of boiling water, scald shirataki noodles. Drain and rinse the noodle in cold water for a few seconds. Drain the water and set it aside.
  • Bean sprouts scalding in boiling water Drain the water and set it aside.


2.Noodles Fried


  • In a frying pan, heat the oil.
  • Fry the onions and garlic until they become fragrant.
  • Fry the dried prawns until they are fragrant.
  • Fry for 2 minutes with the laksa paste, coconut milk, and water.
  • Fry for another 3 minutes with new prawns and scallops.
  • Combine the shirataki noodles and bean sprouts in a large mixing bowl. Season with pepper and toss until all is well blended.
  • Add the laksa leaves and mix well.


Serve with a Garnish

  • Serve with slices of a hard-boiled egg as a garnish.