CHICKEN MEATBALL LAKSA
SERVES 4 PREP 20 MINUTES (PLUS
20 MINUTES REFRIGERATION) COOK 25 MINUTES
500g chicken mince 1 egg, lightly beaten ¾ cup fresh breadcrumbs 2 green onions, finely chopped 1 garlic clove, crushed 2cm piece fresh ginger, peeled, finely grated 1 tablespoon finely chopped fresh coriander leaves, plus extra sprigs to serve 440g packet shelf-fresh thin hokkien noodles 1 tablespoon vegetable oil 185g jar laksa paste 2½ cups chicken stock 400ml can coconut milk 300g head broccoli, cut into small florets 200g snow peas, trimmed 1 bunch baby pak choy, trimmed, leaves separated 2 tablespoons fish sauce 200g packet fried tofu 1 cup bean sprouts, trimmed Thinly sliced green onion, sliced long red chilli and lime wedges, to serve
1 Combine mince, egg, breadcrumbs, onion, garlic, ginger and coriander in a bowl. Using damp hands, roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 20 minutes. 2 Prepare hokkien noodles following packet directions. 3 Heat a wok over medium-high heat. Add oil. Swirl to coat. Cook meatballs, in 2 batches, turning, for 2 to 3 minutes or until golden all over. Transfer to a plate. Add paste to wok. Cook, stirring, for 1 to 2 minutes or until fragrant. Stir in stock and coconut milk. Bring to a simmer. 4 Return meatballs to pan. Reduce heat to low. Simmer for 10 minutes or until meatballs are cooked through. Add broccoli, snow peas and pak choy. Cook for a further 2 to 3 minutes or until vegetables are just tender. Add fish sauce and tofu. Stir gently. 5 Divide noodles among serving bowls. Spoon over laksa. Top with bean sprouts. Sprinkle with green onion, chilli and extra coriander sprigs. Serve with lime wedges. NUTRITION: (per serve) 3601kj; 44.9g fat; 19.2g sat fat; 50.2g protein; 61g carbs; 9.3g fibre; 124mg chol; 2940mg sodium.
WOK-ON WEDNE KICK SDAY MIDWEE K BLUES WITH TOTHE THIS CURB FLAVOU R- PACKED LAKSA