Chicken & Carrot Noodle Laksa
with Veggies, Coriander & Crushed Peanuts
With a warm and aromatic laksa soup, daikon noodles (spiralised radish for a low carb alternative) and succulent chicken, it’s no wonder this divine dish was a favourite at the testing table. It's bright, it's fun and most importantly, it tastes the part too - delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced daikon noodles with carrot noodles, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
½
lemon
1 packet
Diced Chicken
1 box
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
Carrot Noodles
1 bag
coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 pinch
chilli flakes
1 head
Asian Greens
1 sachet
Southeast Asian Spice Blend
½ tin
Baby Corn Spears
Not included in your delivery
olive oil
1.25 cup
water
1.5 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Drain and rinse the baby corn spears (see ingredients), then cut into thirds. Zest the lemon to get a pinch, then cut into wedges.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
Return the saucepan to a medium-high heat with a drizzle of olive oil. Cook the carrot until almost tender, 3 minutes. Add the garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
Add the baby corn, the water, coconut milk, soy sauce, brown sugar and chicken-style stock powder to the saucepan. Bring to the boil, then reduce the heat to medium. Add the carrot noodles and simmer until slightly thickened, 3-5 minutes.
Add the Asian greens to the laksa, then return the chicken to the pan and cook until the greens are wilted, 1-2 minutes. Add the lemon zest and a good squeeze of lemon juice. Stir to combine. Season to taste.
Divide the chicken and carrot noodle laksa between bowls. Tear over the coriander. Sprinkle with the crushed peanuts and chilli flakes (if using). Serve with any remaining lemon wedges.
