75 g dried rice vermicelli
1½ Tbsp laksa paste or gluten-free laksa paste
2 tsp salt-reduced chicken stock granules
250 ml (1 cup) boiling water
185 ml (¾ cup) Light Coconut Milk
300 g skinless chicken breast fillet, trimmed of fat, thinly sliced
8 cherry tomatoes, halved
1 carrot, halved lengthways, thinly diagonally sliced
100 g green beans, trimmed, diagonally sliced
2 tsp brown sugar
¼ cup bean sprouts
¼ cup coriander leaves
¼ cup mint leaves
1 lime cut into wedges to serve
- Put noodles in a small heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until noodles soften. Drain well and divide between serving bowls.
- Meanwhile, put laksa paste, stock powder, water and coconut milk in a medium saucepan over a medium heat and stir to combine. Bring to a simmer. Add chicken, tomato, carrot and beans and cook for 6-7 minutes or until chicken is just cooked. Stir in brown sugar.
- Using a ladle, spoon laksa mixture over noodles. Top with bean sprouts, coriander and mint leaves. Serve with lime wedges.