Chicken noodle laksa

Chicken noodle laksa

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Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.

The ingredient of Chicken noodle laksa

  1. 2 teaspoons vegetable oil
  2. 1/3 cup laksa paste
  3. 4 cups Massel chicken style liquid stock
  4. 1 teaspoon salt-reduced soy sauce
  5. 2 teaspoons brown sugar
  6. 2 teaspoons lemon juice
  7. 500g chicken breast fillets, thinly sliced
  8. 400ml can light coconut milk
  9. 250g Changs dried rice-stick (pad Thai) noodles
  10. 150g dried vermicelli noodles
  11. 100g snow peas, trimmed sliced diagonally
  12. 1 tablespoon fresh mint leaves (optional)
  13. 1 tablespoon fresh coriander leaves (optional)

The instruction how to make Chicken noodle laksa

  1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 2 minutes or until fragrant. Add stock, soy sauce, brown sugar and lemon juice. Bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 5 minutes or until chicken is cooked through. Add coconut milk. Cook for 2 to 3 minutes or until heated through.
  2. Meanwhile, place rice stick noodles in a large saucepan of boiling water. Cook for 3 minutes. Add vermicelli and snow peas. Cook for 1 to 2 minutes or until noodles are tender. Drain.
  3. Divide noodle mixture between bowls. Top with chicken mixture, mint and coriander (if using). Serve.

Nutritions of Chicken noodle laksa

fatContent: 486.604 calories
saturatedFatContent: 13.5 grams fat
carbohydrateContent: 6.2 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 34.7 grams protein
sodiumContent: 86 milligrams cholesterol

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