‘Laksa’ noodles are made from rice flour, generally. These laksa noodles are the type used in assam laksa, which is usually cooked in a sour and spicy fish based broth and then topped with a bunch of fresh vegetables and herbs (e.g. julienned cucumber, chopped pineapples, lettuce, and mint leaves).
Laksa noodles are also know as rice starch noodles or rice noodles. Do not be mistaken as there are many types of rice noodles. Laksa noodles are thick and mainly made out of rice flour.
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 was 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 to be very hard. I tried adjusting the amount of flour but still did not get the consistency that I wanted.
Finally, using the Asian all purpose flour (or German flour type 450) which contains a lower amount of gluten yields the outcome I wanted. It resulted in the noodles being soft and smooth, just the way it should be.
All these while, I have been using udon noodles sold at Asian grocers. That's a decent substitute.
Assam laksa noodles are made out of a fish based broth. Learn how to cook a bowl of assam laksa from scratch here.
Homemade Laksa Noodles is also known as: Mee Laksa
Mix all purpose flour, rice flour, corn flour and salt together evenly. Bring the water to a rolling boil. Then, add water to the flour mixture a little at a time. Stir mixture using chopsticks.
Using a cookie press or potato press, create noodles by pressing flour mixture directly into a pot of boiling water.
The noodles will float after 2-3 minutes indicating they are cooked. Then, shock noodles in cold water bath. They can be kept refrigerated for up to 3 days.
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