Chicken laksa

Our Chicken laksa recipe is full of authentic flavour.

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
Heat a wok or large saucepan over medium heat. Add laksa paste. Stir-fry for 1 minutes or until fragrant. Add coconut milk and stock. Bring to the boil. Add chicken and snow peas. Reduce heat to low. Simmer for 2 to 3 minutes or until snow peas are bright green and tender.
Divide noodles between bowls. Spoon over coconut milk mixture. Top with beansprouts. and Serve.

Source

250g Chang's dried rice vermicelli noodles

1/2 cup laksa paste

400ml can coconut milk

2 cups chicken stock

1/2 large barbecued chicken, skin and bones removed, meat shredded

150g snow peas, trimmed, thinly sliced

Bean sprouts, optional, to serve

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