• 250g packet dried vermicelli noodles
  • 1 tablespoon vegetable oil
  • 185g jar Malaysian laksa paste
  • 2 cups Chicken stock
  • 2 x 270ml cans light coconut milk
  • 2 tablespoons fish sauce
  • 500g chicken breast fillets, thinly sliced
  • 300g broccoli, cut into small florets
  • 150g green beans, trimmed, cut into thirds
  • 125g cherry tomatoes, halved
  • 1/2 cup fresh mint leaves
  • 2 cups beansprouts, trimmed
  • 1/2 cup fried shallots
  • Lime wedges, to serve

Step 1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles soften. Drain.

Step 2. Meanwhile, heat oil in a wok over medium-high heat. Add laksa paste. Cook, stirring, for 2 to 3 minutes or until fragrant. Add stock, coconut milk and fish sauce. Bring to the boil. Add chicken. Reduce heat to medium-low, simmer for 5 minutes. Add broccoli and beans. Simmer for 2 minutes. Add tomato. Simmer for 1 minute or until broccoli is bright green and tender.

Step 3. Divide noodles between bowls. Ladle laksa over noodles. Top with mint, beansprouts and shallots. Serve with lime.