Ultra easy, fast and healthy. This laksa will leave you feeling full and fresh, a great mid-week meal.
1 bunch baby pak choy, cut lengthways into wedges
200 g green beans, trimmed
300 g chicken breast, cut into thin slices
50 g rice stick noodles
2 tsp peanut oil
220 g jar laksa paste
400 ml can coconut paste
2 cups (500ml) vegetable stock
2 tsp fish sauce
2 tsp brown sugar
2 tsp mint
Lime wedges, to serve
Brown the chicken in a large fry pan then set aside.
Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 minutes to soften. Drain well. Divide among serving bowls.
Meanwhile, heat the oil in a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk and stock and bring to a simmer. Add the browned chicken. Add the pak choy, mint and green beans and cook for a further 1 minute or until tender-crisp.
Divide the laksa mixture among the bowls with the noodles. Top with bean sprouts and coriander. Serve with lime wedges.
This recipe has been adapted from a Coles recipe.