JULY RECIPE: Chicken Laksa

Prep Time – 20 min
Cook Time – 10 min
Total Time – 30 min
Cals 506, P 24, F 26, C 41

Prep Time – 20 min
Cook Time – 10 min
Total Time – 30 min
Cals 506, P 24, F 26, C 41


  • 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


  • 2 tablespoons pepitas (pumpkin seeds)
  • 2 teaspoons chia seeds


  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 minute 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 bean sprouts and Serve.

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