Tuesday lunch at home with BB — pulled out a wholegrain noodles laksa as the small variation on the regular Prima Taste laksa rotation. Using wholegrain instead of the standard alkaline noodles changes the dish slightly toward the healthier end.

We made:

Wholegrain noodles (from the asian grocery)
Laksa paste (Prima Taste packet)
Coconut milk
Stock
Soft-boiled egg
Sliced fishcake
Beansprouts
Chopped scallion

Wholegrain noodles are the supermarket-aisle alternative to the standard alkaline noodles or rice vermicelli that the Prima Taste laksa pack comes with. They’re slightly more grainy in texture (think brown-rice equivalent), with a faint nutty whole-grain flavour, and they hold up surprisingly well in a heavy laksa broth.

The cook is the same two-pot operation as the standard laksa. Wholegrain noodles boiled in one pot until al dente (slightly longer than alkaline noodles), drained. Laksa paste fried in oil in another pot, coconut milk and stock added, simmered for 2 minutes.

The combination of wholegrain noodles and laksa broth is the kind of swap that doesn’t make the dish unrecognisable — it still reads as laksa, just with a slightly more substantial noodle. The wholegrain texture pairs surprisingly well with the rich coconut-chilli broth because the grain absorbs the broth flavour in a different way than the standard noodles.

Toppings stayed the same: soft-boiled egg, sliced fishcake, beansprouts, chopped scallion. Half the chilli pouch added.

The “in a pot” framing was the lockdown-era home-cooking move — instead of plating the laksa in a bowl, you eat it straight from the cooking pot at the kitchen counter. Saves a dish to wash, keeps the temperature warmer for longer, and matches the casual home-cooking energy.

A healthier-leaning version of the laksa rotation that we’ll probably keep in the mix.

Overall: 4.3 / 5. 😋👍🏼 Solid wholegrain laksa variation — would keep in rotation.

Original IG post