[Superquick] Speedy Chicken Laksa
with Vermicelli Noodles & Crispy Shallots
Calories
:
414 kcalProtein
:
41.2g proteinPreparation Time
:
15 minutesDifficulty
:
EasyPre-Prepped
Calorie Smart
Allergens:
- Fish
- Soy
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Bean Vermicelli Noodles
1
Cucumber
1
Lime
1
Chicken Breast Strips
1
Laksa Paste
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Baby Spinach Leaves
1 sachet
Crispy Shallots
1 sachet
Chilli Flakes
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
2 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
•Stor kastrull
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and return to bowl. Drizzle with olive oil and alow to cool slightly.
2
- Meanwhile, thinly slice cucumber into sticks.
- Slice lime into wedges.
- In a large saucepan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
3
- Add laksa paste and cook until fragrant, 1 minute.
- Stir in coconut milk, fish sauce & rice vinegar mix, the water and soy sauce. Bring to the boil, then reduce to heat to medium and simmer, until slightly thickened, 2-3 minutes.
- Remove saucepan from heat, then add baby spinach, stirring until just wilted, 1 minute.
4
- Divide noodles between bowls.
- Pour over chicken laksa and top with cucumber.
- Garnish with crispy shallots and a pinch of chilli flakes (if using). Tear over coriander (including stalk!) and serve with lime wedges. Enjoy!
