Ingredients (serves 4-5)
100g dried vermicelli noodles
2 teaspoons laksa paste
2 tablespoons coconut milk powder
2 cups reduced salt chicken stock
400g skinless chicken breast (sliced)
1 teaspoon lime juice
1 teaspoon brown sugar
1 brunch broccolini
1. Put vermicelli into a bowl, cover with boiling water and allow to stand for 10 minutes or until noodles are soft. Rinse and drain well.
2. Heat laksa paste in a wok over a medium heat for 3minutes
3. Whisk together coconut milk powder and stock and stir into the laksa paste. Add the chicken, cover and simmer for 15minutes. Season with the lime juice and brown sugar.
4. Remove the chicken and cool slightly before slicing. Add the broccolini and snow peas to the wok and simmer until the vegetables are tender.
Divide the noodles among 4 shallow bowls and mound in the centre. Arrange the broccolini, snow peas and chicken around the outside. Ladle the stock over the noodles and serve garnished with coriander leaves.
You can experiment with any different types of vegetables. If mixture is too thick, once the cooking is over add water (50-100ml) until desired consistency is reached.
Credit: Diabetes Australia 'Health for Life' diabetes2