Ingredients
- 75 grams dried rice vermicelli
- 1 1/2 tablespoon laksa paste (or gluten-free laksa paste)
- 2 teaspoons chicken bouillon granules (sodium-reduced)
- 250 ml water, boiling (1 cup)
- 185 ml coconut milk (3/4 cup light)
- 300 grams boneless skinless chicken breasts ( fillet, trimmed of fat, thinly sliced)
- 136 grams cherry tomatoes (8 tomatoes, halved)
- 1 carrot, halved lengthways, thinly diagonally sliced
- 100 grams green beans (trimmed, diagonally sliced)
- 2 teaspoons brown sugar
- 31 grams bean sprouts (1/4 cup)
- 1/4 cup coriander leaves
- 1/4 cup peppermint (leaves)
- 1 lime, cut into wedges to serve
How to Make
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Step 1: Put noodles in a small heatproof bowl and cover with boiling water and then set aside for 10 minutes or until noodles soften and then drain well and divide between serving bowls.
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Step 2: Meanwhile, put laksa paste, stock powder, water and coconut milk in a medium saucepan over a medium heat and stir to combine bringing to a simmer and then add chicken, tomato, carrot and beans and cook for 6-7 minutes or until chicken is just cooked.
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Step 3: Stir in brown sugar. and then using a ladle, spoon laksa mixture over noodles and top with bean sprouts, coriander and mint leaves and serve with lime wedges.
We hope you enjoy this recipe!
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