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Travelling laksa
Tuesday, 05 October 2021 - 14:32 | Views - 39


  •          handful stir-fry vegetables
  •          30g/1oz dried 'instant noodles', seasoning sachet discarded
  •          25g/1oz creamed coconut
  •          2.5cm/1in fresh root ginger, grated
  •          1 garlic clove, grated
  •          ½ vegetable stock cube
  •          ½ lime, juice only
  •          pinch chilli flakes (optional)
  •          1 tsp fish sauce (optional)
  •          salt and freshly ground black pepper
  •          15g/½oz cooked chicken strips or cubes of firm tofu
  •          small handful coriander, to serve


  1.     Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.
  2.     When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes.
  3.     Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes.
  4.     Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately.


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