10 Minute Chicken Laksa

Living alone on a budget, sometimes I find it a little difficult preparing a meal for myself. Often, I will make a bulk meal of something, and stick portions in the freezer for lazy days where I don't feel like cooking. That way, I at least know I'm getting my nutrients on those "I just can't be bothered" kind of days. There are days when I run out of my freezer meals, or just feel like something different, however, and it is on these days which I turn to meals that are quick and easy to prepare, while still upholding some sort of healthy sentiment. That is where this 10 minute laksa recipe comes in!

I love spicy food, and this laksa can be made to suit your taste in just 10 minutes, which is exactly why I love it! It's quick, easy, cheap and tastes amazing, while still having a bit of veg in it, which makes me feel like I'm being healthy! This is the first time I've really made up my own recipe, so I hope you like it! Of course, you could make it with any meat, or add in different types of veg, to suit what you have on hand, but my favourite laksa is chicken laksa (next to prawn laksa, of course!). The recipe serves two, but if you're like me and you live on your own, just keep the extra serve in the fridge to have for lunch the next day! So delicious!

If you want to have a go at making it, you will need:

1 pack of two-minute noodles

1 tablespoon laksa paste

½ can of coconut milk

1 chicken breast

½ a carrot

Handful of snow peas

Chilli flakes, optional and to your taste

And all you have to do is:

1.     Heat a splash of oil in a fry pan over medium heat. Put a saucepan of water on to boil at the same time. Cut your chicken breast into bite-sized pieces while you wait for your fry pan to heat up.

2.     Julienne your carrots, and chop the ends of your snow peas.

3.     Cook the chicken breast in the fry pan, until it has browned. Add the laksa paste, carrot and snow peas and stir-fry until the laksa paste is fragrant.

4.     While stir-frying the chicken, etc. cook your two-minute noodles in the pot of boiling water.

5.     Once the stir-fry is done, turn off the heat to the fry pan. Drain your two-minute noodles, keeping just enough water in the pot to cover them, put back on the heat, add the flavor sachet and stir.

6.      Add the mix in the fry pan to the saucepan along with the coconut milk and chilli flakes, and toss it all around. Cook for a further minute or two, and then you’re done!