Singapore Chicken Laksa with Vermicelli Noodles

Steps

1. Prep chicken and veggies Bring a full kettle to the boil. Pat chicken dry and dice 2cm. Mix with laksa paste and ½ tsp salt in a medium bowl. Thinly slice onion; slice capsicum 1cm; thinly slice bok choy.
2. Cook laksa Heat a drizzle of oil in a large wok or fry-pan on medium-high heat. Stir-fry onion for 2-3 minutes until softened. Add chicken to pan and cook a further 3-4 minutes, until chicken has browned. Add coconut milk and stock and reduce heat to medium. Bring to a simmer and cook for 6-8 minutes, until sauce begins to thicken and chicken is cooked through.
3. Cook noodles Add noodles to a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Return to bowl with a drizzle of oil and cut the noodles in a few places to make them easier to eat.
4. To finish Once sauce has thickened slightly, add capsicum, bok choy, soy sauce and fish sauce. Stir for 1-2 minutes, until bok choy begins to wilt. Thinly slice spring onions.
5. Serve vermicelli topped with chicken laksa. Scatter over spring onions, mung bean sprouts and chilli flakes.