Mama noodle squid larb /ลาบมาม่าปลาหมึก

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Hello everyone, I hope you're all having a wonderful day! In this post, I’m sharing a delicious Thai recipe that I prepared for my family this morning. Of course, my kids can handle more spice now, so I didn’t hesitate to make this dish.

Larb is a traditional Thai dish made with minced or finely chopped meat, mixed with spices and fresh herbs. It is typically seasoned strongly with chili powder, fish sauce, and lime juice. This dish is especially popular in the Northeastern (Isan) and Northern regions of Thailand.

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Today, I tried making Larb using instant noodles (Mama noodles)and added squid for extra protein, creating a new dish: Mama Noodle Squid Larb.

(Note: "Mama" is a well-known brand of instant noodles in Thailand, so it's often used generically to refer to instant noodles.)

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Ingredients and Condiments || วัตถุดิบและเครื่องปรุงรส

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• 1 pack of instant noodles
• 2 large fresh squids

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• 3 tablespoons of shallots
• 3 tablespoons of culantro
• 2 tablespoons of Lime juice

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• 2 tablespoons of Roasted rice
• 3 tablespoons of Chili powder
• 2 tablespoons of Fish sauce
• 1 teaspoon of Sugar

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Preparation

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Fresh Squid

• First, clean Fresh Squid thoroughly and cut it into small pieces. Soak it in cold water mixed with a little salt and sugar to tenderize the meat, reduce chewiness, and enhance its flavor. I usually soak it for about 10 minutes, then rinse it again with clean water. After that, blanch it in hot water and let it drain.

This is my basic method for preparing fresh squid before using it in various dishes. The result will be tender, non-rubbery squid with no fishy smell. Give it a try, friends! 😊

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Instant Noodles

• Boil the instant noodles in hot water for about 2 minutes to achieve a chewy, tender texture. Then drain and set aside.

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• Shallots : Peel, wash thoroughly, pat dry, and thinly slice

• Culantro : Wash well, pat dry, and finely chop.

• Lime : Wash the peel thoroughly, cut into wedges, and set aside.

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How to make Mama noodle squid larb

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Prepare the mixing bowl:

• Add fish sauce, sugar, and lime juice. Mix until the sugar dissolves, then add chili powder. Stir well until everything is thoroughly combined.

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• Add the prepared ingredients:
  Put in the chopped culantro and sliced shallots. Toss well to mix. Taste and adjust the flavor to achieve a balanced blend of sour, salty, and sweet.

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• Incorporate the noodles:
  Add the pre-boiled instant noodles and mix well with the larb dressing.

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• Add the squid:
  Put in the pre-boiled squid and toss until evenly combined.

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• Finish with toasted rice powder:
  Add the toasted rice powder last and mix everything together well.

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Note

• The reason I add the roasted rice last is because I want its texture and aroma to be clearly noticeable. Some people also add the roasted rice at the very end because they don’t eat it right away. Adding roasted rice to the Larb mixture too early can make it soggy and ruin the dish’s flavor. To avoid this issue, they prepare the Larb mixture first and then mix in the roasted rice just before eating. However, if you’re making it to eat immediately, you can add the roasted rice during the preparation of the larb mixture to make it easier to mix.

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Serve:

• Plate the larb and serve with fresh vegetables on the side

• The flavor of Mama noodle squid larb is a harmonious blend of bold, spicy heat from chili powder and spices, tangy and savory depth from larb seasonings, the rich aroma of toasted rice powder, the fragrant appeal of instant noodles, and the tender freshness of squid—creating a perfectly balanced and complex taste.

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