50g Chicken breast
1 Tablespoon Laksa paste
1/2 cup Lite evaporated coconut milk
1 cup Chicken stock
1 cup Hokkien noodles
1/2 cup Bean sprouts
3 Brocolli florets, roughly chopped
2 Mushrooms, chopped
1 Bunch Baby bok choy, halved
1/2 Long red chilli, deseeded and sliced
Optional: fresh corriander
Slice chicken breast into thin bite-sized strips.
In a non-stick pan, heat over a medium to high heat. Lightly brown the chicken until almost cooked through.
Once this is done, take the pan off the heat and set aside.
In the meantime, heat a wok over a high heat. Add laksa paste and fry for one minute or until fragrant.
Add evaporated coconut milk and chicken stock to the wok. Followed by chicken and allow to simmer for 1-2 minutes.
Cook hokkein noodles as per instructions. Add broccoli, mushrooms, chilli and bok choy to the wok and cook for 2-3 minutes (or until veggies are cooked through.)
Add noodles to a bowl and top with the laksa broth and all of the veggies. Top with bean sprouts and fresh coriander and chilli.
This is an edited recipe extract from Leah Itsines' BARE program.