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Laksa
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
⏱ 70 min🔥 560 kcalMedium
★4.9(2,034)
15 recipes using noodles — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
These 15 malaysian noodles recipes are ready in about 53 minutes on average, with 380–780 kcal per serving, and 13% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Malaysian cuisine — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Malaysian cooks work with noodles, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, stir-frying, simmering and boiling.
From wheat to rice to egg, noodles are the slurpable heart of soups, stir-fries and saucy bowls across Asia and beyond. In this collection it's most often cooked with bean sprouts, eggs, lard or vegetable oil, fish sauce, light soy sauce and oyster sauce. The dishes here span malaysian classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Malaysian Wonton Noodle Soup is the highest-rated dish in this collection at 4.9★ from 3,210 ratings.
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
Malaysia's iconic wok-fried flat rice noodle dish — charred with dark soy sauce, prawns, cockles, Chinese sausage and egg over screaming-hot heat.
Springy egg noodles in a rich pork bone broth with delicate wontons, char siu pork and choy sum — the quintessential Malaysian hawker noodle bowl.
Tangy, pungent tamarind-soured fish broth with thick rice noodles, pineapple, herbs and shrimp paste — Penang's most iconic dish and one of the world's great noodle soups.
Malaysia's most iconic noodle soup — a rich, spicy coconut broth with thick rice noodles, shrimp, tofu puffs, and a complex rempah spice paste, a meal of extraordinary depth.
Malaysia's iconic stir-fried flat noodles — thick rice noodles tossed over roaring heat with prawns, Chinese sausage, egg, bean sprouts, and dark soy in a scorching wok.
Vibrant Indian-Muslim Malaysian stir-fried noodles with tofu, egg, and a tangy tomato-chili sauce.
Penang's iconic stir-fried flat rice noodles with prawns, cockles, Chinese sausage and egg — cooked over ferocious heat for maximum wok hei.
Penang's iconic sour fish laksa — a tamarind-based rice noodle soup with flaked mackerel and fresh herbs.
Malaysian wok-fried flat rice noodles with prawns, Chinese sausage, bean sprouts and soy — street food perfection.
Light, stir-fried egg noodles with minced pork, mushrooms, and a subtle soy-oyster sauce from Sabah state.
Iconic Penang stir-fried flat rice noodles with shrimp, bean sprouts, and egg in a savory soy sauce.
Creamy, chicken-based noodle soup from Ipoh with smooth rice noodles and poached chicken.
Malaysian street food made from instant noodles stir-fried with vegetables, eggs, and seafood.
Malaysian spicy coconut noodle soup with shrimp, chicken, and tofu puffs — fragrant, fiery, soul-satisfying.
Match the noodle to the dish: rice noodles for pho and pad thai, wheat or egg noodles for stir-fries and ramen-style soups. Fresh noodles cook in moments; dried keep for months.
Slightly undercook noodles destined for a stir-fry or hot soup, since they keep softening. Rinse and toss with a little oil to stop them clumping while the rest of the dish comes together.
Most noodles want a tender but springy bite; rice noodles often just need soaking in hot water rather than a hard boil.
A carbohydrate energy base; egg noodles add a little protein, while rice noodles are naturally gluten-free.
Most of these 15 Malaysian noodles recipes are ready in around 53 minutes from start to finish. The quickest, Char Kway Teow, takes about 25 minutes, while the slower-cooked dishes run up to 105 minutes.
Across this collection they range from about 380 to 780 kcal per serving, averaging 531 kcal — Ipoh Sar Hor Fun (Chicken Noodle Soup) is the lightest option at 380 kcal.
Sabah Tuaran Mee (Egg Noodles) is a great place to start — it's rated easy and comes together in about 25 minutes. 13% of the recipes here are beginner-friendly.
In these recipes, noodles is most often paired with bean sprouts, eggs, lard or vegetable oil, fish sauce, light soy sauce and oyster sauce. Malaysian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Most noodles want a tender but springy bite; rice noodles often just need soaking in hot water rather than a hard boil.