Double Chicken & Konjac Noodle Laksa
with Sautéed Veggies & Peanuts
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 40g carbohydrates per serving.
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.
Ingredients
1
Garlic
1
Lemon
2
Chicken Breast
1
Southeast Asian Spice Blend
1
Coconut Milk
½
Chicken Stock Pot
1
Konjac Noodles
1
Crushed Peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Asian Greens
1
Broccoli
1
Coriander
Not included in your delivery
olive oil
water
brown sugar
Nutritional Values
Cooking Steps
• Finely chop garlic. • Roughly chop Asian greens. • Chop broccoli (including stalk!) into small florets. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return pan to medium-high heat with a drizzle of olive oil. Add broccoli and cook, tossing, until softened, 5-6 minutes. • Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• 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 Asian greens 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 (see ingredients). Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!