Curry Laksa Noodles

Ingredients:

• 320g Yeo’s Ezy Cook Noodles / Vermicelli
• 120g chicken breast, diced
• 80g prawn, cooked, de-shelled
• 60g long bean, cut into 1cm length
• 50g bean sprouts

Seasoning: 185g Yeo’s Laksa Paste

Method:

1. Cook Yeo’s Ezy Cook Noodles / Vermicelli according to packaging instructions.
2. Add the chicken, long bean and Yeo’s Laksa Paste into 500ml boiling water. Stir well and bring to the boil.
3. Stir through and simmer till chicken is cooked, pour over noodles.
4. Garnish with bean sprouts and prawns, serve hot.