malaysian

Sarawak Style Laksa with Chicken and Rice Noodles

This simmered dish pairs rice vermicelli, dry with chicken breast, thinly sliced, laksa paste and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

60 g Carbohydrates

30 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

60g rice vermicelli, dry 223 kcal
119g chicken breast, thinly sliced 126 kcal
25g laksa paste 45 kcal
84g coconut milk 165 kcal
56g bean sprouts 17 kcal
14g scallions, sliced 5 kcal
7g vegetable oil 62 kcal
210g water 0 kcal
1g salt 0 kcal
3g sugar 12 kcal

Cooking instructions

rice vermicelliwater
Cook rice vermicelli in boiling water until tender, then drain and rinse briefly. Set aside.
laksa pastevegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add laksa paste and fry for 1 to 2 minutes until fragrant.
chicken breastcoconut milkwater
Pour in coconut milk and water. Bring to a gentle simmer, then add chicken.
chicken breastsaltsugar
Simmer until chicken is cooked through, 6 to 8 minutes. Stir in salt and sugar.
chicken breastbean sproutsscallions
Divide noodles into a bowl. Ladle soup and chicken over. Top with bean sprouts and scallions.