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.
The quantities provided above are averages only.
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
Cooking Steps
• 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!