Ingredients
1 tablespoon vegetable oil
1/3 cup laksa paste
2 x 375ml cans of coconut flavoured evaporated milk†
300g skinless chicken breast fillets, cubed
1 cup trimmed and chopped
green beans
125g baby corn spears,
sliced lengthways
1/2 cup chopped red capsicum
350g hokkein noodles
3/4 cup bean sprouts
2 spring onions, sliced
2 tablespoons mint leaves
2 tablespoons coriander leaves
lime wedges, to serve
Method
- Heat vegetable oil in a non-stick saucepan over medium to high flame and add laksa paste. Cook stirring for 2-3 minutes or until fragrant. Add evaporated milk and bring to the boil.
- Add chicken, beans and corn, reduce heat and simmer for 3 minutes. Add capsicum and simmer for a further 3-5 minutes or until chicken is cooked through.
- Cook noodles as per packet instructions and place into serving bowls.
- Ladle laksa mixture into each bowl over the noodles and top with remaining ingredients to garnish. Serve immediately.
