Auckland City Harbour News - - OUT & ABOUT -

300g skin­less, bone­less chicken thighs, thinly sliced 1cm

2 ta­ble­spoons laksa paste (store bought)

120g rice-stick noo­dles or your favourite Asian noo­dles

1 car­rot, peeled

125g broc­col­ini, woody ends trimmed

100-125g cherry toma­toes

100g mung bean sprouts

1 ta­ble­spoon fish sauce or soy sauce

1 ta­ble­spoon lemon juice 1 ta­ble­spoon sweet chilli sauce

30g salted, roasted cashew nuts, chopped

20g lightly toasted thread co­conut

3 ta­ble­spoons roughly chopped co­rian­der leaves and stalks

2 spring onions, thinly sliced on an an­gle

Bring a large pot of salted wa­ter to the boil.

In a medium bowl mix to­gether chicken and laksa paste to coat chicken well. Set aside while you pre­pare the rest of the meal.

Cook noo­dles in pot of boil­ing wa­ter. Stir well to separate strands, cover and turn off heat. Leave for 7 min­utes, un­til ten­der. Drain noo­dles well, driz­zle with a lit­tle oil to pre­vent stick­ing and use kitchen scis­sors to cut noo­dles in a few places to make them eas­ier to eat.

While noo­dles cook, pre­pare veg­eta­bles. Cut car­rot in half length­ways and thinly slice on an an­gle; cut broc­col­ini in half; cut cherry toma­toes in half. Mix all rice noo­dle dress­ing in­gre­di­ents to­gether in a small bowl.

Heat a driz­zle of oil in a large fry-pan or wok on medium-high heat. Stir-fry chicken for 5-7 min­utes, or un­til cooked through. Re­move from pan and set aside. Re­turn pan to high heat with a driz­zle of oil. Add car­rots and broc­col­ini and cook for a fur­ther 2 min­utes, un­til ten­der with a slight bite.

Add toma­toes, mung bean sprouts, drained noo­dles, rice noo­dle dress­ing and chicken to pan and toss to com­bine.

Con­tinue to cook for 1 minute, un­til chicken and noo­dles are warmed through. In a small bowl, com­bine cashew nuts and co­conut.

To serve, di­vide Thai spiced chicken and rice noo­dles be­tween bowls. Top with co­conut and cashew crum­ble and gar­nish with co­rian­der and spring onions.

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