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travelling laksa

Lunch has never been easier. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist!

Ingredients

    • 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

Directions

  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.