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Easy Chicken Udon Fragrant Laksa

Easy Chicken Udon Fragrant Laksa

Serves 2 | with Coriander and Pre-Prepped Veg
4.0(9)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
645 kcal
Protein
: 
38.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 bunch(es)

Coriander

200 grams

Baby Corn, Greens & Carrots

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

1 pack(s)

Cooked British Chicken Slices

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Laksa

2 unit(s)

Egg

Energy (kJ)2700 kJ
Energy (kcal)645 kcal
Fat34 g
of which saturates21.8 g
Carbohydrate43.6 g
of which sugars9.5 g
Dietary Fibre6.9 g
Protein38.9 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Zester
•Garlic Press
•Large Saucepan
•Medium Saucepan
•Kettle

Instructions

PDF
Get Prepped
1

a) Peel and grate the garlic (or use a garlic press). 

b) Zest and quarter the lime.

c) Roughly chop the coriander (stalks and all).

Build the Flavour
2

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the baby corn, greens and carrots and stir-fry until tender, 5-7 mins.

c) Lower the heat to medium and add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic.

d) Cook until fragrant, 1 min.

Make the Laksa
3

a) Add the coconut milk, soy sauce, sugar and water for the laksa (see pantry for amount) to the veg. 

b) Stir to combine, bring to the boil and simmer until thickened slightly, 5-6 mins.

Egg Time
4

a) While your laksa simmers, boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to the boil.

b) Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

c) Once cooled, remove the shell and cut in half lengthways.

Finishing Touches
5

a) Add the udon noodles to your laksa and simmer until warmed through, 1-2 mins.

b) Stir in the lime zest and a squeeze of lime juice.

c) Taste and add more salt, pepper, lime juice and sugar if needed. Add a splash of water if it's a little too thick.

Serve Up
6

a) Share the udon laksa between 2 bowls.

b) Top with the cooked chicken slices and eggs, then sprinkle over the coriander.

c) Serve with any remaining lime wedges for squeezing over.

Enjoy!

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