Fragrant Chicken Laksa

Name: Fragrant Chicken Laksa with Egg Noodles
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Egg Noodle Nest; 1 Bell Pepper; ½ Red Chilli; 1 Garlic Clove**; ½ Lime; 50 Red Thai Style Paste; 200 Coconut Milk; 10 Chicken Stock Paste; 30 Peanut Butter; 210 Diced Chicken Thigh; 275 Boiling Water; ½ Sugar

with Egg Noodles

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A customer favourite, this Fragrant Chicken Laksa is a tried-and-tested recipe that always wins with a crowd.

Tags:

Spicy

Allergens:

Egg

•Cereals containing gluten

•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Bell Pepper

(May contain traces of: Celery)

Red Chilli

Garlic Clove**

Lime

Red Thai Style Paste

200

Coconut Milk

Chicken Stock Paste

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

210

Diced Chicken Thigh

Not included in your delivery

275

Boiling Water

Sugar

Nutritional information

Energy (kJ)3255 kJ

Energy (kcal)778 kcal

Fat41.2 g

of which saturates20.8 g

Carbohydrate63.7 g

of which sugars10.3 g

Protein40.5 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Colander

•Zester

•Garlic Press

•Pan

•Aluminum Foil

Instructions

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

When boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a colander - keep the pan, you'll use it again. TIP: Run the noodles under cold water to stop them sticking together.

Fill your kettle and pop it on to boil for the laksa.

Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces.

Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.

Pop the (now empty) noodle saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the pepper and stir-fry for 2-3 mins, then add the garlic and red Thai style paste.

Stir-fry for 1 min more, then mix in the coconut milk.

Stir in the chicken stock paste and boiling water from your kettle (see pantry for amount) and bring to a simmer.

Add the peanut butter and sugar (see pantry for amount) to the laksa, stirring together until combined.

Simmer gently until thickened, 8-10 mins. Taste and season with salt and pepper if needed.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and lime zest. Season with salt and pepper. Stir-fry until cooked through, 8-10 mins.

When cooked, transfer to a plate and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when it is no longer pink in the middle.