Chicken Laska with Egg Noodles

Jump to Recipe·Print Recipe

This is Malaysian dish packed full of the flavours of Asia – lemongrass, chillies and coconut. Whilst it takes about 40 minutes from start to finish, it will be well worth it and makes a great evening meal when you have a little more time to cook.

It is quite high in calories at 588 per portion, but you could easily save some calories by reducing the egg noodle nests to one instead of two. However, make sure you check the calories on this as all brands vary on the size and calorie declaration of their nests.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Laska with Egg Noodles

  • Author: Rachel Wilcock
  • Total Time: 40 minutes
  • Yield: 2 1x
Print Recipe

Description

Super tasty Malaysian dish

Ingredients

Scale

1 medium yellow bell pepper

2 spring onions

half a large red chilli

1 garlic clove

1 lime

1 bunch of fresh coriander

50g red Thai paste

200ml light coconut milk

1 chicken stock pot

20g smooth peanut butter

200g diced chicken thigh (all fat removed)

2 egg noodles nests

Frylight

400ml boiling water

Instructions

  1. Pop the kettle on to boil
  2. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim and thinly slice the spring onions. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (careful of your fingers). Roughly chop the coriander (stalks and all). Zest and halve the lime.
  3. Heat frylight in a large saucepan on a medium heat. Add the pepper, garlic, chilli and half the spring onion. Stir and cook for 2 minutes, then add the red Thai paste and stir together. After 1 minute pour in the coconut milk and mix until smooth. Add the chicken stock pot and the boiling water and bring to a simmer.
  4. Meanwhile add the diced chicken and the lime zest to a frying pan on a medium-high heat. Season with salt and pepper. Stir fry until cooked through. You don’t need to use oil as chicken thighs are fattier than other cuts of chicken. When cooked, move to a plate and cover to keep warm.
  5. When the Laksa has been cooking for 10 minutes add in the egg noodle nests. Cook until soft enough to eat (about 4 mins). If the noodles soak up all of your liquid add a splash of water to get back to a thick soup consistency.
  6. Add the chicken to the Laksa pan and simmer until the chicken is once again piping hot (1-2 mins). Remove from the heat and add half the lime juice. Taste and season with salt and pepper – add more lime juice if you want to. Serve in big warmed bowls and top with coriander and remaining spring onions.
  • Prep Time: 15
  • Cook Time: 25

Nutrition

  • Calories: 588