Chef Eric Teo’s Chilled Laksa in Miso

Chef Eric Teo’s Chilled Laksa in Miso


February 17, 2016


Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Chilled Laksa in Miso using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

  • Prep: 10 MIN
  • Total Time: 35 MIN
  • 10 MIN

    25 MIN

    35 MIN

  • 3 - 4 Servings


1 packet Kang Kang Fresh Laksa

2 tbsp White Miso Paste

1 tbsp Mirin (optional; contains alcohol)

5 pcs Seaweed (sliced)

1 packet Silken Tofu (cubed)

8 whole Large Prawns (cooked)

8 whole Scallops (cooked)

1 tsp Japanese Soy Sauce


Sliced Spring Onion

Japanese Rice Seasonings


Loosen Kang Kang Laksa in a large bowl and set aside.

Put all ingredients in another bowl (except garnish) and mix well.

Toss Kang Kang Laksa with the bowl of dressing.

Plate the marinated Kang Kang Laksa and top it with Silken Tofu, Prawns and Scallops.

Garnish with Spring Onion, Japanese Rice Seasonings and Seaweed to serve.

Cooking Tip:

Top with Chili powder to add spiciness.


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