Singapore Laksa

You must have heard of this relatively new “gourmet” instant noodles. I saw it at Sheng Siong the other day. The price was pretty gourmet, so I decided to give it a test.

OK. Like all instant noodles, the cooking part is idiot-proof. There are 2 flavouring pouches inside. One contains a whitish powder and the other an orange-coloured paste. Empty the pouches into a large bowl of water heated over a stove and watch the gravy boil. In terms of aroma, it was definitely laksa.

The instructions say you should put in the noodles and boil for 7 minutes. I suggest cooking it a little longer to make sure the laksa gravy seeps in. The taste? Well, it’s actually quite good. A blind-folded taster may not be able to tell that it’s instant noodles if you add in some shrimp, fish cake, bean sprouts, tau pok and of course, laksa leaves. The noodles may not taste like coarse bee hoon, but it’s nice and chewy if you don’t overcook or undercook it.

Quite pricey, but good if you want a little more out of your instant noodles.