Chicken Noodle Laksa

Ingredients (serves 4)

• 2 teaspoons vegetable oil
• 1/3 cup laksa paste
• 4 cups salt-reduced chicken stock
• 1 teaspoon salt-reduced soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons lemon juice
• 500g chicken breast fillets, thinly sliced
• 400ml can light coconut milk
• 250g Chang’s dried rice-stick (pad Thai) noodles
• 150g dried vermicelli noodles
• 100g snow peas, trimmed sliced diagonally
• 1 tablespoon fresh mint leaves (optional)
• 1 tablespoon fresh coriander leaves (optional)

Method

1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 2 minutes or until fragrant. Add stock, soy sauce, brown sugar and lemon juice. Bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 5 minutes or until chicken is cooked through. Add coconut milk. Cook for 2 to 3 minutes or until heated through.
2. Meanwhile, place rice stick noodles in a large saucepan of boiling water. Cook for 3 minutes. Add vermicelli and snow peas. Cook for 1 to 2 minutes or until noodles are tender. Drain.
3. Divide noodle mixture between bowls. Top with chicken mixture, mint and coriander (if using). Serve.