The new Dinners 3 Thai Chicken Laksa (paste) makes the most delicious Laksa Ramen Noodle Stir Fry!
I thought I would have a little bit of fun with one of the Dinners 3 recipes – the Thai Chicken Laksa – and use the paste to make a Laksa Ramen Noodle dish!
Transform your weeknight dinners with this delicious and quick Laksa Ramen Noodle Stir Fry!
Made with Thai Laksa paste, tender chicken, and a mix of stir-fried veggies, this flavourful dish is the perfect balance of spice and creaminess. Ready in just 20 minutes, it’s an easy, gluten-free, and dairy-free option for busy evenings.
Serve it with a squeeze of lime and fresh herbs for an extra burst of flavor. Whether you’re using homemade or store-bought Laksa paste, this stir fry is a must-try for any Asian-inspired food lover!
The Thai Chicken Laksa from Dinners 3 is proving to be very popular!
Equipment
- wok or large frypan
Ingredients
- 1/2-1 portion Thai Laksa Paste, depending on spice preference - I used the paste from the Thai Chicken Laksa in Dinners 3 but you can also use store bought.
- 4 cakes dried ramen noodles
- 4 Tbsp light soy sauce - tamari or coconut aminos
- 2 Tbsp brown sugar - or coconut sugar
- 3 Tbsp oil of choice
- 500 g chicken breast or thigh - cubed small
- 500 g frozen stir fry veg - (I used Prep Set Go from Woolworths)
- 1 small onion - peeled, thinly sliced
- 1 tsp chicken stock concentrate
- 270 g tin coconut milk
Instructions
- For the Paste: Make the paste from the Thai Chicken Laksa in Dinners 3 (or you can use the Curry Mee Laksa paste). If you are using some store bought Laksa paste, check the jar or packet for how much to use for 3-4 servings.
- Boil ramen noodle cakes in a pot of water according to packet instructions (usually 3–4 min), then drain and set aside. Take care not to over cook to soft noodles.
- Heat a splash of oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through (about 6–8 min). Remove and set aside.
- In the same pan, add a little more oil. Sauté the onion for 1–2 min until softened, then add the frozen veg. Stir-fry for 5–7 min until heated through and slightly charred in spots. Set aside with chicken.
- Add the remaining oil and laksa paste. Cook off for 3 min until fragrant. Reduce heat to low and add soy sauce, brown sugar, chicken stock concentrate, and coconut milk. Stir to combine.
- Add the chicken and veg back to the pan along with the sauce. Let it bubble for a few minutes until thickened slightly.
- Toss in the cooked ramen noodles and mix well to coat everything in the sauce. Stir-fry for another 1–2 min to heat through.
- Serve hot with a squeeze of lime and fresh coriander or spring onion.
Notes
Gluten-free: Use your preferred gluten-free noodles cooked to packet instructions. Opt for Tamari or coconut aminos.
Low Carb/Paleo: You can use your choice of compliant noodles or perhaps shredded wombok or zoodles. Omit sugar for low carb or add a good pinch of compliant sweetener.
Low Fodmap: Replace onion with spring onion (green part only) and stir through towards the end of stir frying. Use the Low Fodmap variation of the Laksa Paste. Use gluten-free noodles
Vegetarian: Replace chicken with cubed tofu or tempeh.
Halved/Doubled: This recipe can be halved or doubled.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
