Chicken Laksa Style Noodles
Chicken Laksa is a dish I’ve always wanted to try my hand at making, a dish so fragrant the smell captures you as soon as you walk into a room; plus, it probably ranks in the top 5 beautifully garnished Asian dishes, with no shortage of fresh coriander, bean sprouts, cucumber, fried shallots and sometimes even a boiled egg and fresh tomato.
Now in the title of this recipe you’ll see I’ve named this recipe ‘Laksa Style Chicken Noodles’ and that’s for two reasons. One, I came up with this recipe after doing a few hours research and created a dish that combined classic flavours and toppings but would also be a fairly quick and easy version for the everyday cook to create. Secondly, from what I’ve researched, a true authentic Laksa compares more to a broth, whereas mine has a richer, thicker sauce that coats the noodles and chicken (whether this was intentional or not is a different story, BUT it’s really delicious).
After the success of using Maggi 2 Minute Noodles with Invisible Wholegrain in my last recipe (Asian Steak & Noodle Salad, check it out if you want to another noodle recipe to try!) I wanted to test how they would hold up in a completely different style of noodle dish, and once again I was super impressed. I was able to break them straight into the sauce amongst the chicken and they cooked perfectly, even heating up leftovers the next day they didn’t seem overcooked and they held their shape. Safe to say I’m impressed!
This dish is really tasty (I’m not just saying that, I promise) and it’s really simple to make; the best part… it’s all done in one pot! Hope you love it as much as I do.
Tip: I found my fried shallots and Laksa paste in my local Asian supermarket and they were both cheap as chips!
Now in the title of this recipe you’ll see I’ve named this recipe ‘Laksa Style Chicken Noodles’ and that’s for two reasons. One, I came up with this recipe after doing a few hours research and created a dish that combined classic flavours and toppings but would also be a fairly quick and easy version for the everyday cook to create. Secondly, from what I’ve researched, a true authentic Laksa compares more to a broth, whereas mine has a richer, thicker sauce that coats the noodles and chicken (whether this was intentional or not is a different story, BUT it’s really delicious).
After the success of using Maggi 2 Minute Noodles with Invisible Wholegrain in my last recipe (Asian Steak & Noodle Salad, check it out if you want to another noodle recipe to try!) I wanted to test how they would hold up in a completely different style of noodle dish, and once again I was super impressed. I was able to break them straight into the sauce amongst the chicken and they cooked perfectly, even heating up leftovers the next day they didn’t seem overcooked and they held their shape. Safe to say I’m impressed!
This dish is really tasty (I’m not just saying that, I promise) and it’s really simple to make; the best part… it’s all done in one pot! Hope you love it as much as I do.
Tip: I found my fried shallots and Laksa paste in my local Asian supermarket and they were both cheap as chips!
Ingredients (serves 3-4)
- 2 packets Maggi Chicken 2 Minute Noodles with Invisible Wholegrain
- 2tbsp rice bran oil
- 2cm piece of fresh ginger, cut into slices
- 2 garlic cloves, peeled
- 1 lemongrass stalk
- 1 jar of Laksa paste (around 185g)
- 600ml coconut milk
- 2 cups chicken stock
- 1-2tbsp fish sauce
- 2tsp brown sugar
- 2 chicken breasts (500-600g)
- 100g sugarsnap peas
- 4 small tomatoes or 8-10 cherry tomatoes, quartered or halved
- ½ fresh lime
- Toppings: fresh coriander, fried shallots, bean sprouts, cucumber, fresh tomato, sriracha
Method
- In a heavy based pot, heat the oil over a low-medium heat.
- Add the ginger and garlic to the pot and saute until softened with slight colour. Add the lemongrass, and cook until fragrant.
- Once fragrant, add the laksa paste and stir constantly for 3-5 minutes until fragrant. Next slowly stir in the coconut milk, followed by the chicken stock, fish sauce and brown sugar. Bring to a simmer.
- Remove skin from the chicken breasts if necessary, then thinly slice each breast (around 3-5mm thick).
- Carefully place the chicken into the Laksa, and stir to separate the pieces. Cook for 8-10 minutes or until the chicken is nearly cooked through.
- Break the Maggi noodles into the pot and cook for 5-8 minutes on simmer. Follow by adding the sugar snaps and tomato, and cook for a further few minutes to cook the sugar snaps.
- Finish the noodles with lime juice, and more fish sauce or brown sugar to taste. Remove the lemongrass stalk and ginger pieces.
- Serve the noodles in a bowl and top with fresh coriander, bean sprouts, fried shallots, cucumber, tomato and sriracha if desired.
Thanks to Maggi for making this post possible. All opinions and recipes are my own.
Note: The Maggi 2 Minute Noodles with Invisible Wholegrain replace the Extra Delicious range - so keep an eye out at your local supermarket!
Note: The Maggi 2 Minute Noodles with Invisible Wholegrain replace the Extra Delicious range - so keep an eye out at your local supermarket!
