Laksa Fried Chicken with Malaysian Vermicelli Salad

Laksa Fried Chicken with Malaysian Vermicelli Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 9, 2020.
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Ingredients

Chicken

  • 1 pack chicken breast, cut into steaks
  • 1 pack laksa paste
  • 1 tsp fish sauce

Vermicelli Salad

  • 1 pack vermicelli noodles
  • 1/2 Lebanese cucumber, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • 1 baby lettuce, finely shredded
  • 1 pack sweet chilli dressing

To Serve

  • 1 pack coconut laksa dressing
  • 1 pack crispy shallots
  • 1/2 bunch coriander, leaves picked
  • Pinch of garlic chilli blend

Steps

  1. Bring a full kettle to the boil. Preheat BBQ grill to medium heat (if using). Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season and toss in a bowl with laksa paste and fish sauce.
  2. Cook chicken. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Rest, covered before slicing thinly. Alternatively, do this on the BBQ.
  3. Cook vermicelli. Place noodles in a heat-proof bowl and cover with boiling water and a pinch of salt. Leave for 5 minutes, then drain.
  4. Prep & finish salad. In a bowl, toss cooked vermicelli with cucumber, carrot, lettuce and sweet chilli dressing. Season to taste.
  5. Serve vermicelli salad topped with chicken, coconut laksa dressing, crispy shallots, coriander and garlic chilli blend.

Nutritional Information

Energy 2348 kj
561 kcal
Protein 36.9g
Carbohydrate 59.8g
Fat 18.4g