300g Smoked chicken 100g dried green beans 100g Vermicelli 1 tsp brown sugar 100g Coconut milk powder 50g Bean sprouts 1 Vegetable stock cube 5cm Cucumber, sliced 5 Tbsp laksa paste Rind of 1 lime & coriander
Soak noodles in boiling water, then drain. Keeping two cups of the liquid.
Add powdered coconut milk and a crumbed vegetable stock cube to the reserved water.
Heat the saucepan and heat the laksa paste. Lightly fry for a couple of minutes before adding the remaining stock and the coconut milk liquid, plus the brown sugar. Bring to a simmer. Add in the dried beans and the chicken, cook for 3 minutes.
Put the drained noodles into bowls, then pour in the laksa. Top with bean sprouts, lime rind and coriander.
Serves 2 If you've done a decent tramp (Maungahuka say), 3 if you've only just walked into Waerenga Hut