Spark up your meal with quick, delicious and filling noodles.
Ingredients
- 200g thin dried rice-stick noodles
- 185g jar Ayam Malaysian laksa paste
- 1/2 small red onion, quartered, thinly sliced
- 1 litre Massel chicken style liquid stock
- 2 kaffir lime leaves, torn
- 2 cups shredded cooked chicken
- 165ml can coconut milk
- 1/2 cup beansprouts, trimmed
- 1 small red chilli, thinly sliced
- 1 Lebanese cucumber, halved crossways, cut into thin matchsticks
- 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
- Fresh coriander leaves, to serve
- Lime halves, to serve
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
- Step 2Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
- Step 3Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1903 kj
Energy
22.9g
Fat Total
10.4g
Saturated Fat
3.3g
Fibre
25.3g
Protein
63mg
Cholesterol
2162mg
Sodium
36.3g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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