Hawker-Style Chicken Laksa Goreng
with Egg Noodles, Chilli & Coriander
- Eggs
- Gluten
- Wheat
- Fish
Skip the plane ticket and head straight to the bustling markets of Singapore with this intensely aromatic, stir-fried spin on a noodle classic. Tender chicken and bouncy noodles soak up a rich, concentrated laksa paste, bringing all the heat and none of the splash. Top it with a punchy squeeze of lime, fresh coriander, and a kick of chilli for a vibrant, hawker-style triumph that’s on the table in a flash.
Ingredients
1
Red Onion
1 packet
Coriander
1
Lime
½
Long Chilli
330 g
Chicken Thigh
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
½
Laksa Paste
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice red onion.
• Roughly chop coriander.
• Slice lime into wedges. Thinly slice long chilli (if using).
• Cut chicken thigh into 2cm chunks.
• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing, until browned and cooked through, 5-6 minutes.
• Reduce heat to medium, then add laksa paste (see ingredients) and cook until fragrant, 1 minute.
• Add coconut milk and cook until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir through cooked noodles, baby spinach leaves, fish sauce & rice vinegar mix and a generous squeeze of lime juice.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide hawker-style chicken laksa goreng between bowls.
• Garnish with coriander and chilli.
• Serve with any remaining lime wedges. Enjoy!
