Sometimes comfort food is about mixing the best of both worlds. This Cheesy Baked Curry Noodles dish brings together rich, aromatic curry laksa flavours with the gooey, melty goodness of cheese. With Lian Huat Fresh Yellow Noodles, you’ll get springy, authentic texture that holds up beautifully under the creamy sauce and baked topping.
Perfect for family dinners, potlucks, or when you’re craving something a little different.
Serving Size: 4
Ingredients
- 500g Lian Huat Fresh Yellow Noodles
- 1 pack Curry Laksa Paste (150g)
- 400ml coconut milk
- 1 cup chicken stock (or vegetable stock)
- 200g chicken breast or thigh, cooked and shredded (or tofu for a vegetarian option)
- 1 cup mushrooms, sliced
- 1 cup broccoli florets, blanched
- 1½ cups mozzarella or cheddar cheese, grated
- 2 spring onions, sliced (for garnish)
Method
Cook the noodles: Blanch Lian Huat Fresh Yellow Noodles in boiling water for 1 minutes. Drain and set aside.
Make the sauce: In a large pan, combine Lian Huat Curry Laksa Paste, coconut milk, and stock. Bring to a gentle simmer. Add chicken, mushrooms, and broccoli. Cook for 3–4 minutes until heated through.
Combine: Add the noodles to the sauce and toss well to coat.
Bake: Transfer everything into a baking dish. Top generously with grated cheese. Bake at 200°C for 10–12 minutes, until the cheese is golden and bubbling.
Serve: Sprinkle with spring onions and serve hot, straight from the oven.