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Prawn & Vermicelli Laksa
Prawn & Vermicelli Laksa

Prawn & Vermicelli Laksa

with Asian Greens, Lime & Coriander

Allergens:
Fish
Crustaceans

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

1 packet

Vermicelli Noodles

1 packet

Coriander

2

Garlic

1 packet

Asian Greens

1

Lime

2 packet

Coconut Milk

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 sachet

Southeast Asian Spice Blend

Nutritional Values

Calories600 kcal
Energy (kJ)2510 kJ
Fat34.4 g
of which saturates30.8 g
Carbohydrate53.5 g
of which sugars46.6 g
Dietary Fibre7.8 g
Protein22.8 g
Sodium2300 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Finely chop garlic. Roughly chop Asian greens. Slice lime into wedges. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiled water to cover noodles. Cover with a plate, then set aside until tender, 3-4 minutes. Drain the noodles, then set aside. • While noodles are soaking, chop chicken breast into 2cm chunks.

2

If you've upgraded to prawns, heat saucepan over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. Continue with the step.

3

Add greens and the brown sugar, then simmer, as above. Remove from heat. Stir in prawns, fish sauce & rice vinegar mix and lime juice to taste.

4

• Divide vermicelli noodles between bowls. Pour over chicken laksa. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!

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