Salmon Laksa with Vermicelli & Lime

Steps

1. Before you start, bring a full kettle to the boil.
2. Cook vermicelli Place vermicelli into a heat-proof bowl. Cover with boiling water, stir and cover. Leave for 5 minutes, until noodles are tender. Drain and drizzle with a little olive or sesame oil.
3. Cook laksa Heat a drizzle of oil in a pot on medium-high heat. Prep bok choy. Cook laksa paste with a dash of coconut milk for 30 seconds, until fragrant. Add remaining coconut milk, laksa stock mix, hot water and beans and bring to a simmer. Cook for 3-4 minutes, until beans are tender. Stir through bok choy and lime juice and remove from heat.
4. Meanwhile, cook salmon Heat a drizzle of oil in a medium fry-pan on medium-hight heat. Prep salmon, season and cook, skin side down, for 3 minutes, until skin is crispy. Flip and cook for 2-3 more minutes for medium, or until cooked to your liking.
5. Serve vermicelli and laksa in bowls. Flake over salmon and top with coconut lime chilli and coriander. Season with a little fish sauce if needed.