We’re excited about these noodle bowls that have a kind of laksa-inspired touch to them. Creamy and zesty, you’ll love how each mouthful is bursting with flavour!
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.
ginger lemongrass paste
Southeast Asian Spice Blend(May be present Gluten)
oyster sauce(ContainsGluten, Molluscs)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Bring a medium saucepan of water to the boil. Finely chop the garlic. Roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a generous pinch and cut into wedges. Cut the chicken thigh into 2cm chunks.
Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes. Transfer to a large bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
Cook the flat noodles in the boiling water until softened, 2 minutes. Drain and add to the bowl with the chicken.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 4-5 minutes. Add the garlic, soy sauce, ginger lemongrass paste and Southeast Asian spice blend (see ingredients) and cook until fragrant, 1 minute.
Add the coconut milk, oyster sauce, brown sugar, lime zest and a generous squeeze of lime juice to the pan. Stir to combine and cook until slightly thickened, 2-3 minutes. Add the Asian greens, noodles and chicken and toss until the greens have wilted, 2 minutes.
Divide the saucy coconut and chicken noodles between bowls. Serve with any remaining lime wedges.