Chicken & Konjac Noodle Laksa

Name: Chicken & Konjac Noodle Laksa with Veggies, Coriander & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 1 carrot; 1 zucchini; ½ lemon; 1 packet chicken breast; 1.25 cup water; 1 tin coconut milk; 1.5 tbs soy sauce; ½ tbs brown sugar; 1 sachet chicken-style stock powder; 1 packet konjac noodles; 1 bag baby spinach leaves; 1 bag coriander; 1 packet crushed peanuts; 1 pinch chilli flakes; 1 sachet Southeast Asian Spice Blend

with Veggies, Coriander & Peanuts

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Laksa weather is officially here. If you're craving this coconutty, Southeast Asian-style soup but could do without all the carby noodles, this version is for you. Konjac noodles have fewer carbs than udon or rice noodles, but deliver the same slurp-factor, and soak up the fragrant soup beautifully.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Gluten

•Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

carrot

zucchini

lemon

1 packet

chicken breast

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 packet

konjac noodles

1 bag

baby spinach leaves

1 bag

coriander

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 pinch

chilli flakes

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

1.25 cup

water

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

brown sugar

Nutritional Values

Energy (kJ)1982 kJ

Fat24.7 g

of which saturates15 g

Carbohydrate19 g

of which sugars11.4 g

Dietary Fibre7.8 g

Protein40.1 g

Sodium1475 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

Finely chop garlic. Thinly slice carrot into half moons. Cut zucchini into small chunks. Zest lemon to get a pinch and cut into wedges. Cut chicken breast into 2cm chunks.

In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

Return pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchini, tossing, until almost tender, 3 minutes. Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.

Add the water, coconut milk, the soy sauce, brown sugar and chicken-style stock powder. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 3-5 minutes. Stir through konjac noodles until warmed through, 30 seconds.

Return chicken to pan, then add baby spinach leaves and cook, stirring, until wilted, 1-2 minutes. Add lemon zest and a good squeeze of lemon juice. Stir to combine. Season with salt and pepper to taste.

Divide chicken and konjac noodle laksa between bowls. Tear over coriander. Sprinkle with crushed peanuts and chilli flakes (if using). Serve with any remaining lemon wedges.