Ingredients

• Yakisoba noodles - 6 oz
• Vegetable oil - 1 tbsp
• Garlic, minced - 1 tsp
• Ginger, minced - 1 tsp
• Chicken stock - 1 cup
• Coconut milk - 1/3 cup
• Laksa paste - 2 tbsp
• Chili paste - 1 tsp
• Bean sprouts - 2 oz
• Scallions, slivered - 2 tsp

Preparation

Yakisoba Noodles are precooked and ready to use. Defrost noodles under running water or blanch in hot water for 1-2 minutes. Remove and drain excess water.

In a sauce pot, heat vegetable oil on low heat, add garlic and ginger and cook for about 5 minutes. Turn off heat.

Add chicken stock and coconut and bring to a simmer. Stir in laksa paste and chili paste.

Add noodles into broth, simmer for 2 minutes, serve in a bowl, top with bean sprouts and scallions.