Chicken & Konjac Noodle Laksa
with Sautéed Veggies & Peanuts
If you're craving this coconutty, Southeast Asian-style soup but could do without all the carby noodles, this version is for you. Konjac noodles have fewer carbs than udon or rice noodles, but deliver the same slurp-factor and soak up the fragrant soup beautifully.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 clove
garlic
1
carrot
1
zucchini
½
lemon
1 packet
chicken breast
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
½ packet
chicken stock pot
1 packet
konjac noodles
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Thinly slice carrot into half moons. • Cut zucchini into small chunks. • Zest lemon to get a pinch and cut into wedges. • Cut chicken breast into 2cm chunks.
• In a deep frying pan, 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchini, tossing, until almost tender, 3 minutes. • Add garlic and Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add the water, coconut milk, soy sauce, brown sugar and chicken stock pot (see ingredients). • Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Stir through konjac noodles until warmed through, 30 seconds.
• Return chicken to pan, then add baby spinach leaves and cook, stirring until wilted, 1-2 minutes. • Add lemon zest and a good squeeze of lemon juice. Stir to combine. Season with salt and pepper to taste.
• Divide chicken and konjac noodle laksa between bowls. • Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!