Speedy One-Pot Chicken & Spinach Laksa

Name: Speedy One-Pot Chicken & Spinach Laksa with Vermicelli Noodles, Cucumber & Chilli
Total time: 15 min
Yield: 2
Cuisine: Singaporean
Ingredients: 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; 1 packet Baby Spinach Leaves; 1 sachet Crispy Shallots; 1 sachet Chilli Flakes; 1 packet Coriander; 1 drizzle olive oil; 2 cup water; ½ tbs soy sauce

with Vermicelli Noodles, Cucumber & Chilli

Recipe Development TeamUpdated on May 26, 2026

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Calories

538 kcal

Protein

33.3g protein

Preparation Time

15 minutes

Difficulty

Easy

Pre-Prepped

Allergens:

Fish
Soy
Gluten
May contain traces of allergens

Dinner is served in a dash with this fragrant, creamy laksa that’s big on flavour and low on effort. We’ve paired silky bean vermicelli noodles and tender chicken with fresh cucumber sticks to cool things down, plus a hit of coriander and chilli flakes for those who like a bit of a kick. It’s a hawker-style hero that’s much faster (and tastier) than waiting for delivery.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Bean Vermicelli Noodles

Cucumber

Lime

Chicken Breast Strips

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.)

Nutritional Values

Energy (kJ)2250 kJ

Calories538 kcal

Fat29.4 g

of which saturates18.5 g

Carbohydrate41.6 g

of which sugars11.4 g

Dietary Fibre5.5 g

Protein33.3 g

Sodium3020 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• Meanwhile, thinly slice cucumber into sticks.
• Slice lime into wedges.
• In a large deep frying pan, 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 through when it is no longer pink inside.

• 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 pan from heat, then add baby spinach leaves, stirring until just wilted,
1 minute.

• Divide vermicelli noodles between bowls.
• Pour over chicken and spinach laksa, then top with cucumber.
• Garnish with crispy shallots and a pinch of chilli flakes (if using).
• Tear over coriander (including stalk!). Serve with lime wedges. Enjoy!