Chicken & Carrot Noodle Laksa
with Veggies, Coriander & Crushed Peanuts
With a warm and aromatic laksa soup, carrot noodles (spiralised carrot for a reduced 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 40g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly 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
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 tin
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 bunch
Asian Greens
½ tin
Bamboo Shoots
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.5 cup
water
2 tbs
soy sauce
(Contains: Soy, Gluten; )
½ tbs
brown sugar
½ tbs
fish sauce
(Contains: Fish; )
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain bamboo shoots (see ingredients). • Cut chicken breast into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and a drizzle of oil. Add chicken and toss to coat.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook carrot until almost tender, 3 minutes. • Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add bamboo shoots, the water, coconut milk, the soy sauce, brown sugar and chicken-style stock powder to the pan. Bring to the boil, then reduce heat to medium. • Add carrot noodles and simmer until slightly thickened, 3-5 minutes.
• Add Asian greens to the laksa, then return chicken to the pan and cook until greens are wilted, 1-2 minutes. • Stir through the fish sauce and rice wine vinegar until combined.
• Divide chicken and carrot noodle laksa between bowls. • Tear over coriander. Sprinkle with crushed peanuts to serve. Enjoy!
