Prima Taste Singapore laksa ramen!
Lockdown home-cooked Prima Taste Singapore laksa ramen — instant ramen elevated with eggs, fishcake and shrimp. Top-3 instant noodle in the world.
Saturday lockdown lunch — home-cooked Prima Taste Singapore laksa ramen. This instant noodle has consistently topped global rankings (Ramen Rater put it at #1 worldwide multiple years running), so it earns its spot in our lockdown pantry.
We made:
- Prima Taste Singapore laksa ramen (instant)
- Soft-boiled egg
- Sliced fishcake
- A few peeled prawns
- Chopped scallion
Prima Taste is the Singapore brand that built its reputation on premium instant noodles using actual sauce pouches rather than dehydrated powder packets. The laksa ramen comes with a coconut-curry paste pouch and a chilli pouch, plus the noodle block — which is springy alkaline noodles closer to ramen than the bee hoon you’d find in a hawker bowl.
The cook is fast. Boil water, drop the noodles in for 3 minutes, drain. In a separate pot, fry the laksa paste in oil until aromatic, add coconut milk and stock, simmer for a couple of minutes. Combine noodles into broth, plate, top with fixings.
What separates Prima Taste from regular instant noodles is the broth. Real coconut milk depth, proper laksa spice from the paste (chilli, lemongrass, candlenut, dried prawns, blue ginger), the kind of orange-amber colour you can’t fake with powder. The chilli pouch adds extra heat for those who want it — we use about half.
We upgraded with the usual home toppings: soft-boiled egg (6.5 minutes), sliced fishcake (pan-fried for a quick char), a few peeled prawns from the freezer, and chopped scallion.
The result is a bowl that punches well above its instant-noodle weight class. Hawker-laksa-adjacent at home, no queue, no cleanup beyond the pot.
Overall: 4.5 / 5. 😋👍🏼 Excellent Prima Taste laksa ramen — pantry staple locked in.
