Laksa Noodle Salad Recipe • 4★ • 30 min

By Hetty Lui McKinnon

Updated May 8, 2026

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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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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

Step 1Bring 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.

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.

Step 2To 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.

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.

Step 3Meanwhile, 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.

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.

Step 4In 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.

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.

Step 5To 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.

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.

Step 6To serve, top with crispy fried shallots, with a lime wedge on the side.

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

@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 😋

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

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!

I found this oddly bland and unbalanced when made as directed, and the roasted chili paste had raw edge to it. I found adding a few teaspoons of fish sauce and the juice of a lime to provided some salt and acid, yet as a total dish, it was still one-dimensional. I ended up adding a tablespoon of gochujiang to add more depth.

If I make this again, I'd swap out the chili paste brand I used for a better one, and sautée it in a neutral oil for a few minutes to take the raw edge off.

@Abbie: I don't see cauliflower in the photo or any mention of it in the introduction. The introduction does however say, "For an even heartier salad, consider serving with a halved boiled egg."

for Canadians, 400 gram pack of noodles. my store brand recommended soaking 30 mins in hot tap water, before boiling 2-3 mins. Added: 284g shredded (matchstick) carrot 170g /6oz snow peas & a package of "Siratcha smoked" tofu (which I found too spicy) DOUBLE the dressing. Feeds a large crowd. Half recipe (not the dressing) if making for a family & you'll still have leftovers.