Chicken Laksa

Ingredients (serves 4)

• 250g Chang's dried rice vermicelli noodles
• 1/2 cup laksa paste (see tip)
• 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

Method

1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
2. 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.
3. Divide noodles between bowls. Spoon over coconut milk mixture. Top with beansprouts. Serve.

Notes

• 
  To serve: We served this dish with beansprouts. You could also serve with fresh coriander.
  Tip: Laksa pastes vary in heat intensity between brands, so adjust amounts to suit.