July 21, 2018
Dinner, Lunch, Soups/Stews,
Poultry, Chicken, Asian, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces more
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"From Recipe+ November 2017."
Place noodles in a large heatproof boil and cover with boiling water, stand for 5 minutes and then stir with a fork to separate strands and then drain.
Meanwhile, heat a wok over high heat and add oil, swirling to coat surface and then stir-fry laksa paste and garlic for 30 seconds or until fragrant and then add coconut milk, the water and crumbled stock cubes and bring to a simmer and then add chicken, buk choy and snow peas to soup and simmer, stirring occasionally for 3 minutes or until chicken is cooked.
Remove from heat and stir through fish sauce.
Place noodles in serving bowls and ladle soup over and top with bean sprouts, green onion, mint and basil and serve with chilli (if using
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