Speedy One-Pot Salmon & Spinach Laksa

Name: Speedy One-Pot Salmon & Spinach Laksa with Vermicelli Noodles, Cucumber & Chilli
Total time: 15 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 Bean Vermicelli Noodles; 1 Cucumber; 1 Lime; 280 g Salmon; 1 Laksa Paste; 1 packet Coconut Milk; 1 packet Fish Sauce & Rice Vinegar Mix; 1 packet Baby Spinach Leaves; 1 sachet Crispy Shallots; 1 sachet Chilli Flakes; 1 packet Coriander; 1 drizzle olive oil; 2 cup water; ½ tbs soy sauce

with Vermicelli Noodles, Cucumber & Chilli

Recipe Development TeamUpdated on May 25, 2026

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Calories

722 kcal

Protein

33.8g protein

Preparation Time

15 minutes

Difficulty

Easy

Pre-Prepped

Allergens:

Fish
Soy
May contain traces of allergens
Crustaceans
Molluscs
Gluten

Dinner is served in a dash with this fragrant, creamy laksa that’s big on flavour and low on effort. We’ve paired silky bean vermicelli noodles and tender salmon with fresh cucumber sticks to cool things down, plus a hit of coriander and chilli flakes for those who like a bit of a kick. It’s a hawker-style hero that’s much faster (and tastier) than waiting for delivery.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Bean Vermicelli Noodles

Cucumber

Lime

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

Laksa Paste

1 packet

Coconut Milk

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish)

1 packet

Baby Spinach Leaves

1 sachet

Crispy Shallots

1 sachet

Chilli Flakes

1 packet

Coriander

Not included in your delivery

1 drizzle

olive oil

2 cup

water

½ tbs

soy sauce

(Contains: Soy May be present: Gluten.)

Nutritional Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat49.8 g

of which saturates22.2 g

Carbohydrate42.6 g

of which sugars11.7 g

Dietary Fibre5.5 g

Protein33.8 g

Sodium3010 mg

Potassium24.5 mg

Calcium6.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Stor kastrull

Cooking Steps

Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
Drain, rinse and return to bowl. Drizzle with olive oil and alow to cool slightly.

Meanwhile, thinly slice cucumber into sticks.
Slice lime into wedges.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.

TIP: Patting the skin dry helps it crisp up in the pan!

In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add laksa paste and cook until fragrant, 1 minute.
Stir in coconut milk, fish sauce & rice vinegar mix, the water and soy sauce. Bring to the boil, then reduce to heat to medium and simmer, until slightly thickened, 2-3 minutes.
Remove saucepan from heat, then add baby spinach, stirring until just wilted, 1 minute.

Divide noodles between bowls.
Pour over laksa and top with salmon and cucumber.
Garnish with crispy shallots and a pinch of chilli flakes (if using). Tear over coriander (including stalk!) and serve with lime wedges. Enjoy!