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Chicken noodle laksa

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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