Sichuan-style Laksa

Ingredients

While the original Malaysian Laksa is known for its creamy coconut milk base and fragrant spices, this Sichuan-style Laksa takes a bold departure. It incorporates the distinctive Sichuan peppercorns, dried chilies, and fermented bean paste, resulting in a fiery and numbing flavor profile that sets it apart from the original. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 4 dried red chilies, deseeded and chopped 4 dried red chilies, deseeded and chopped
• 2 tablespoons fermented bean paste 2 tablespoons fermented bean paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 spring onions, thinly sliced 2 spring onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in hot water according to package instructions. Drain and set aside.
2. 2.
   In a dry pan, toast the Sichuan peppercorns and dried red chilies over medium heat until fragrant. Remove from heat and grind into a fine powder using a mortar and pestle or spice grinder.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the ground Sichuan peppercorn and chili powder. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the fermented bean paste to the pot and cook for another minute.
5. 5.
   Pour in the chicken broth and bring to a simmer. Add the chicken slices and cook for 5 minutes until cooked through.
6. 6.
   Add the shrimp to the pot and cook for an additional 2-3 minutes until pink and cooked.
7. 7.
   Stir in the soy sauce, rice vinegar, sugar, and sesame oil. Adjust the seasoning according to your taste.
8. 8.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth, chicken, and shrimp over the noodles.
9. 9.
   Garnish with sliced spring onions, fresh cilantro, and a squeeze of lime juice.
10. 10.
    Serve the Sichuan-style Laksa immediately and enjoy the fiery flavors.

Treat your ingredients with care...

• Rice noodles — Ensure not to overcook the noodles as they can become mushy. Follow the package instructions for the best results.
• Sichuan peppercorns — Toasting the peppercorns before grinding enhances their flavor. Adjust the amount according to your spice tolerance.
• Fermented bean paste — Look for a good quality fermented bean paste in Asian grocery stores. It adds depth and umami to the dish.

Tips & Tricks

• For an extra kick, add a teaspoon of Sichuan chili oil to the Laksa broth.
• Customize the toppings by adding bean sprouts, boiled eggs, or sliced tofu.
• Adjust the spiciness by adding more or fewer dried chilies.
• If you prefer a creamier broth, you can add a small amount of coconut milk.
• Leftover Laksa can be refrigerated and reheated the next day. The flavors will intensify, making it even more delicious.

Serving advice

Serve the Sichuan-style Laksa piping hot in individual bowls. Accompany it with lime wedges on the side for squeezing over the soup, adding a tangy freshness to each spoonful. Provide chopsticks and spoons for a traditional eating experience.

Presentation advice

Garnish the Laksa with a generous sprinkle of fresh cilantro and thinly sliced spring onions. The vibrant green colors will contrast beautifully with the rich red broth, making it visually appealing and appetizing.