15 Minute Miso Laksa Chicken

• porcje: 4

Składniki

1 drizzle of oil

600g diced free range chicken breast

100g miso laksa paste

400g coconut milk

2 Tbsp sweet chilli sauce

1 tsp soy sauce

1 twin pack baby bok choy, sliced

100g baby spinach

Noodles

1/2 pack dried udon noodles

1 tsp sesame oil

To serve

1 lemon, cut into wedges

200g mung bean sprouts

1 pack crispy shallots

Wskazówki

1.Before you start

Bring a pot of salted water to the boil.

2.Cook miso laksa chicken

Heat oil in a deep frypan on medium-high heat. Pat chicken dry. Cook chicken for 3-5 minutes, tossing occasionally, until browned but not cooked through. Add miso laksa paste, coconut milk, sweet chilli sauce and soy sauce to pan and mix to combine. Bring to a simmer and cook for about 5 minutes, until chicken is cooked through and sauce has slightly reduced.

Meanwhile, cook noodles

Add noodles to pot of boiling water and cook for 3-4 minutes, until tender. Drain well and return to pot with sesame oil to prevent sticking.

Prep lemon & finish laksa

Cut lemon into wedges. Slice bok choy. Once chicken is cooked, add bok choy and spinach to pan with laksa and mix well to wilt greens. Remove from heat.

Serve

Divide noodles between bowls and top with chicken miso laksa and crispy shallots. Serve lemon wedges on the side for squeezing.