125 g Vermicelli Noodles
40 g Laksa paste (2 tbs)
300 g Skinless chicken thigh fillet, sliced
150 g Tofu, (firm), cut into 2cm cubes
2 1/2 cup (s) mushroom, sliced
3 whole stock cube, dissolved in 750ml hot water
250 ml Light Coconut Flavoured Creamy Evaporated Milk
1 tsp (s) cornflour, dissolved in 2 tbs water
bok choy, stems shredded
fresh bean sprouts
2 tbs fresh coriander
1 medium lime, cut into wedges
- Place rice noodles in a bowl and cover with boiling water for 2 minutes. Heat a wok over high heat. Add laksa paste, chicken, tofu and mushrooms and stir-fry for 10 minutes, or until chicken is cooked. Add stock and evaporated milk. Bring to the boil. Reduce heat to low. Add cornflour mixture and stir until mixture is thickened. Add bok choy and cook for a further minute. Drain noodles and divide between serving bowls. Ladle laksa sauce over noodles and sprinkle with bean sprouts and coriander. Serve with lime wedges.
