Dry Laksa Goreng Style Chicken Noodles
with Lime, Crushed Peanuts and Coconut
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
A modern take on the soupy, warming laksas we all know and love, laksa goreng traditionally fries off the noodles with a thick laksa gravy, resulting in a dryer but fully flavoursome take on laksa. We're keeping it classic with chicken, yellow curry paste and zingy lime.
Ingredients
4 unit(s)
British Chicken Thighs
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
180 milliliter(s)
Coconut Milk
45 grams
Yellow Thai Style Paste
(Contains: Soya)
5 milliliter(s)
Vegan Fish Sauce
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Cut each chicken thigh into 2-3 pieces (depending on size). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Trim the green beans, then cut into thirds.
a) Meanwhile, boil a full kettle.
b) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.
c) Add the noodles and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and green beans to the pan.
c) Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins.
d) Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Coarsely grate the carrot.
c) Add the garlic and carrot to the chicken and fry, 2-3 mins.
d) Stir in the coconut milk, yellow Thai style paste, vegan fish sauce, sugar and water for the sauce (see pantry for both amounts). Simmer, 2-3 mins.
a) Meanwhile, cut the lime into wedges.
b) Crush the peanuts in the unopened sachet using a rolling pin.
c) Once the noodles are cooked, stir into the coconut sauce.
d) Add a good squeeze of lime juice and season with salt and pepper. Add a splash of water if you feel it needs it.
a) Share the noodles and sauce between your serving bowls.
b) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.
