Chef Annil's Dry Laksa Mee Tai Bak
1:4916 Mar 2026@annilravin
Experience a unique twist on a Singaporean classic with Chef Annil's Dry Laksa Mee Tai Bak. This recipe swaps traditional rice vermicelli for chewy mee tai bak (rat's tail noodles), perfectly stir-fried to absorb a rich, aromatic homemade laksa paste. Tossed with savory fish cakes, tofu puffs, fresh prawns, and mussels, and infused with fragrant laksa leaves and creamy coconut milk, this dry-style laksa is packed with intense flavor. Finished with crunchy bean sprouts and a squeeze of fresh calamansi lime, it is a quick, delicious, and deeply satisfying seafood noodle dish.
Chef Annil's Dry Laksa Mee Tai Bak
Ingredients
Method
- Heat a little oil in a pan, then add chopped onion and garlic and sauté until fragrant.
- Chop the tofu puffs and slice the fish cakes into bite-sized pieces.
- Add the laksa paste to the pan, stir well, and add a splash of water.
- Finely chop the laksa leaves. Add half of the leaves, the prepared fish cakes, tofu puffs, and fresh seafood (prawns and mussels) to the pan.
- Season with fish sauce and a sprinkle of sugar to balance the heat. Cover and let cook until the seafood is semi-cooked.
- Cut calamansi limes in half and set aside for serving.
- Uncover the pan, pour in the coconut milk, and add the mee tai bak noodles.
- Using two spatulas, toss the ingredients together until well combined. Cover and let simmer for 10 minutes.
- Uncover, add the bean sprouts, and toss once more to keep them crunchy.
- Garnish with the remaining laksa leaves and serve hot with fresh calamansi lime.
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