Instructions

Ingredients(serves 3): 1 packet Spice Paste for Singapore Laksa; 2 tbsp vegetable oil; 250g boneless chicken meat, cut into bite-sized pieces; 330ml coconut milk; 22ml water; 125g rice vermicelli, egg noodles or Hokkien Noodles, cooked according to pack instructions; 100g bean sprouts(blanched and drained) as garnish.
Direction: 1. Head oil in non-stick pan on mediium heat. Add meat and Spice Paste; stir-fry for 3 minutes.
2. Stir in coconut milk and water, simmer uncovered on low heat for 5 minutes.
3. Serve piping hot over noodles. Garnish with beansprouts and chicken strips.