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Quick Chicken & Vermicelli Laksa

Quick Chicken & Vermicelli Laksa

with Asian Greens & Lime

Takeaway Faves
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Colder months are coming, and that means lots of laksa! This version is laced with mild Southeast Asian spices and creamy coconut milk, plus fish sauce and rice vinegar for the perfect ratio of sweet, savoury and salty flavours - which the juicy chicken breast and silky vermicelli soak up beautifully.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Quick
Allergens:GlutenSoyFish

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½

lime

1 packet

vermicelli noodles

1 packet

chicken breast

1 tin

coconut milk

2 packet

fish sauce & rice vinegar mix

(ContainsFish)

1 bag

herbs

1 bag

Asian greens

¾ sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery

olive oil

¾ cup

water

2 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3464 kJ
Fat46.6 g
of which saturates33.2 g
Carbohydrate59 g
of which sugars48.5 g
Protein41.8 g
Sodium2194 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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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

• In a large saucepan, heat a good drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl, then set aside. • Return pan to medium-high heat. Cook garlic and Southeast Asian spice blend until fragrant, 1 minute. Add coconut milk and the water. Bring to boil, then reduce heat to medium and simmer until thickened, 5-7 minutes.

3

• Return chicken to saucepan. Add Asian greens, the soy sauce and the brown sugar. Simmer until chicken is warmed through and greens are wilted, 2-3 minutes. • Remove pan from heat. Stir in fish sauce & rice vinegar mix. Add a squeeze of lime juice to taste.

4

• Divide vermicelli noodles between bowls. Pour over chicken laksa. • Tear over herb leaves. Serve with any remaining lime wedges.