Chicken Laksa with Soba Noodles

Chicken Laksa with Soba Noodles

Blood Sugar: 8Servings: 4Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
99kcal
Sugar
3g
Fat
2g
Fiber
1g
Sat fat
1g
Protein
8g
Carbs
14g
Sodium
167mg

Ingredients

200g / 7.05oz skinless Chicken breast fillet, 4 large Egg, 200g / 7.05oz Soba noodles, 200g / 7.05oz jar Laksa paste, 200ml / 6.76fl oz Coconut milk, 120g / 4.23oz chopped Broccolini, 150g / 5.29oz shredded Red cabbage, 150g / 5.29oz chopped Bok choy, 115g / 4.06oz Bean sprouts, 2 sliced Spring onions, 1/4 cup Coriander leaves, 2 tbsp Mint leaves, 1 cut into wedges Lime

Preparation

1. Cook 200g / 7.05oz Soba noodles according to packet instructions. Drain and rinse under cold water. 2. Place 200g / 7.05oz skinless Chicken breast fillet and 4 large Eggs in a saucepan with water. Bring to a boil, reduce heat to simmer; cook Eggs for 8 mins, remove, and cool under cold water. Continue cooking Chicken for 2-4 mins until done. Let Chicken cool in liquid for 5 mins. 3. Peel Eggs and set aside. Shred Chicken. 4. Whisk 200g / 7.05oz jar Laksa paste, 200ml / 6.76fl oz Coconut milk, and 400ml / 13.53fl oz water in a saucepan. Simmer, add 120g / 4.23oz chopped Broccolini and 150g / 5.29oz shredded Red cabbage; cook 1-2 mins until tender. Add 150g / 5.29oz chopped Bok choy; cook 1 min. 5. Divide noodles among 4 bowls. Top with Chicken, pour hot Laksa, and divide vegetables. Garnish with 115g / 4.06oz Bean sprouts, Egg halves, sliced Spring onions, 15g / 0.53oz Coriander leaves, and 30g / 1.06oz Mint leaves. Serve with Lime wedges.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
28% of RDI
Vitamin C
18% of RDI
Omega 3
1% of RDI
Vitamin A
66% of RDI
Calcium
61% of RDI
Folate
39% of RDI

Good to know

For a vegetarian option, replace chicken with tofu. Ensure eggs are fully cooked to avoid any health risks.

How to Prepare

1. Cook 200g / 7.05oz Soba noodles according to packet instructions. Drain and rinse under cold water. 2. Place 200g / 7.05oz skinless Chicken breast fillet and 4 large Eggs in a saucepan with water. Bring to a boil, reduce heat to simmer; cook Eggs for 8 mins, remove, and cool under cold water. Continue cooking Chicken for 2-4 mins until done. Let Chicken cool in liquid for 5 mins. 3. Peel Eggs and set aside. Shred Chicken. 4. Whisk 200g / 7.05oz jar Laksa paste, 200ml / 6.76fl oz Coconut milk, and 400ml / 13.53fl oz water in a saucepan. Simmer, add 120g / 4.23oz chopped Broccolini and 150g / 5.29oz shredded Red cabbage; cook 1-2 mins until tender. Add 150g / 5.29oz chopped Bok choy; cook 1 min. 5. Divide noodles among 4 bowls. Top with Chicken, pour hot Laksa, and divide vegetables. Garnish with 115g / 4.06oz Bean sprouts, Egg halves, sliced Spring onions, 15g / 0.53oz Coriander leaves, and 30g / 1.06oz Mint leaves. Serve with Lime wedges.

Good to Know

For a vegetarian option, replace chicken with tofu. Ensure eggs are fully cooked to avoid any health risks.

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