There are so many varieties these folks make and I’m glad because this has been one of the most varied Meet The Manufacturer series yet. This is a flavor however I could revisit with a different noodle pairing repeatedly with enjoyment, as well as their Tom Yum Kung. Laksa is a tasty thing! Let’s make this one and see how this pairing goes as we march towards review 4000.
Sau Tao Laksa Flavour Rice Vermicelli – Hong Kong
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, cook noodle in 600ml boiling water for 2 minutes. Add in sachet contents. Finally, stir and enjoy!
A pouch of rice vermicelli.
A dry sachet of powder base.
A wet sachet of paste.
Finished (click to enlarge). Added tofu puff, fish ball, Singaporean chili crisp, black sesame seed, spring onion, Salad Cosmo mung bean sprouts, pepper flake, and egg. The noodle reminds me of yellow noodle as far as gauge, but it is a rice noodle. Not overly chewy. It keeps it’s distance from the broth and didn’t soak up the flavor. However the broth and noodle have an interesting interplay with the broth being the focus. Oiliness, richness, coconut and spicy. Very tasty. 4.5 out of 5.0 stars. UPC bar code
Watch me cook on Instant Noodle Recipe Time!