Nyonya Cooking


Rice & Noodles



Cooking Time



2 Servings

Homemade Laksa Noodles

Mee Laksa

  581 YouTube ratings  

Homemade laksa noodles to create authentic 'Asam Laksa' just like those sold in Malaysia!

All these while, I have been using udon noodles sold at Asian grocers to cook 'assam laksa'. It was delicious, of course but I always felt that the noodles did not taste authentic enough. Laksa noodles are made from rice flour, generally. The texture is soft and smooth - so smooth that I sometimes find it slippery to a certain extent. When I was younger, using chopsticks to pick them up was definitely a challenge. When I first made these noodles, I encountered a lot of problems due to the all purpose flour (wheat flour) which was used. It can be quite a headache to decide on the type of flour which were sold in most of the supermarkets here. When I finally settled for flour type 550 which contains up to 11% of gluten, the noodles turned out very hard. I tried adjusting the amount of flour but still did not get the consistency I wanted. Finally, using the Asian all purpose flour which contains a lower amount of gluten did help. It resulted in the noodles being soft and smooth, just the way it should be! Now, what is missing here is a good bowl of 'assam laksa' broth to go with these noodles. Perhaps, could the recipe be in the next upcoming video?

  Selbstgemachte Laksa Nudeln ist auch auf deutsch verf├╝gbar.


  • 315 grams rice flour
  • 350 milliliters water
  • 2 tablespoons corn flour
  • 1 tablespoons flour
  • salt

Steps to Prepare

  1. Mix all purpose flour, rice flour and salt together evenly.
  2. Add boiling water into the flour mixture bit by bit. Stir mixture using chopsticks.
  3. Using a cookie press or potato press, create noodles by pressing flour mixture directly into a pot of boiling water.
  4. The noodles will float after boiling for 2-3 minutes indicating they are cooked.
  5. Shock noodles in cold water bath.
  6. Noodles can be kept refrigerated for up to 3 days.

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