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Singapore chicken laksa w/ rice noodles




Source of Recipe


Harrow Times


List of Ingredients




3 tsps sesame oil;
3 skinless, boneless chicken breasts, cut into thin strips; 1 red onion, peeled and sliced;
4 tsps laksa paste;
1 bunch spring onions, chopped;
200ml (7fl oz) light chicken stock;
200g (7oz) beansprouts;
400g (14oz) cooked rice noodles;
1 tsp light soy sauce;
1 bunch coriander, chopped

Recipe



Heat sesame oil in a wok over a high heat until just smoking then carefully add the chicken and stir fry until sealed all over. Add red onion and laksa paste and stir-fry for two minutes.

Add spring onions, stir well and then stir in chicken stock. Bring to the boil, add the beansprouts then simmer for two minutes. Add the noodles and heat through.

Season to taste with the soy sauce and serve in bowls, garnished with chopped coriander.