Laksa Noodle Salad

By Hetty Lui McKinnon

Updated May 8, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
30 min
Rating
4(224)
Comments
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This recipe takes a peak comfort dish—laksa noodle soup from Malaysia, Singapore and Indonesia—and transforms it into a satiating salad you’ll crave. Every bite of this spicy and fragrant salad brims with exciting textures, thanks to smooth noodles, pillowy tofu and crunchy bean sprouts. The star of this recipe is the ultrasimple dressing that only needs two ingredients to assert big, bold flavors: Packed with complex concentrated aromatics, red curry paste is combined with sweet and nutty coconut milk for a powerhouse dressing. Curry pastes vary greatly in saltiness and spice from brand to brand, so taste it and add more or less as needed. This is an adaptable salad that is suitable for eating all year round, as the vegetables are flexible: The broccoli can be swapped with green beans, snow or sugar snap peas, bok choy or other available options. For an even heartier salad, consider serving with a halved boiled egg. 

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Ingredients

Yield:4 servings

  • Sea salt and black pepper

  • 1 large head broccoli (1 pound), cut into small florets, thick stems peeled and sliced into discs

  • 10 ounces rice noodles (pho style) or rice vermicelli

  • 1 (14- to 16-ounce) block extra-firm tofu, drained, patted dry and sliced into ½-inch slices 

  • 2 tablespoons extra-virgin olive oil, divided, plus more as needed

  • 2 tablespoons red curry paste, or more to taste

  • ½ cup coconut milk, stirred well

  • 2 cups/5 ounces bean sprouts

  • Handful fresh cilantro, stems and leaves chopped

  • Handful store-bought crispy fried shallots or onions, for serving

  • 1 lime, quartered, for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

75 grams carbs; 1 milligram cholesterol; 527 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 7 grams fiber; 913 milligrams sodium; 19 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a big pot of salted water to the boil. Add the broccoli and cook until bright green and crisp-tender, 2 to 3 minutes. Using a spider ladle or slotted spoon, remove the broccoli and transfer to a colander to drain. Refresh under cold water and drain again.

  2. Step 2

    To the same pot of boiling water, add the rice noodles, stir gently (this helps to prevent sticking) and cook according to package instructions until tender but still firm. Drain, refresh under cold water and drain again.  

  3. Step 3

    Meanwhile, heat a medium skillet over medium-high until hot. (For nonstick, this takes 1 to 2 minutes, and 2 to 3 minutes for cast-iron or stainless steel.) Season the tofu with salt and pepper. When the skillet is hot, drizzle with 1 tablespoon of olive oil, add the tofu, and cook until golden, 3 to 4 minutes. Flip the tofu over and cook until golden, another 3 to 4 minutes (feel free to add more oil). Transfer to a cutting board and when cool enough to handle, slice into bite-size strips or triangles. 

  4. Step 4

    In a large bowl that’s big enough to hold the entire salad, make the dressing by whisking together the red curry paste and coconut milk until combined. Taste and if needed, season with salt and pepper.

  5. Step 5

    To the dressing, add the noodles, broccoli, tofu, bean sprouts and cilantro; drizzle with 1 to 2 tablespoons of olive oil and toss well until well coated. Taste and season with salt and black pepper. 

  6. Step 6

    To serve, top with crispy fried shallots, with a lime wedge on the side. 

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Ratings

4 out of 5
224 user ratings
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Comments

Gigi Em

@Abbie They say you can use any similar veges: green beans, snow peas, bok choy, sugar snap! And not in recipe but recipe is flexible for non Vegan/Vegetarians, so can add prawns (shrimp), chicken tenders or chicken strips as well as/instead of tofu. Cook same way as tofu! I want to make this salad! Yum 😋

Abbie

There is no cauliflower in the ingredients or instructions, but it's clearly in the photo and blurb.

Abbie

Just went grocery shopping for this recipe, but the blurb mentions cauliflower, and there is none in the ingredient list! Also: the photo includes an egg, but that is not in the ingredients either!

Bertie

Abbie, if you read the headnote, she says you can swap veg and and add eggs.

Chibouste

Easy way to cook tofu: strain, cut into 1” cubes, roast at 375F for a few minutes on parchment lined sheet pan to dry it off, remove from oven and toss with oil, salt, pepper and return to oven to roast until golden brown, about 10 minutes. I prefer this to frying it. (Esp if you don’t have a nonstick pan!)

Robin

Definitely bland. Peanut butter was a great idea.

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