Mushroom Laksa - cooking recipe

Ingredients

250 g rice vermicelli
2 tablespoons peanut oil
500 g button mushrooms, trimmed
1/3 cup laksa paste
4 cups chicken stock (use veg stock for vegetarian)
3 teaspoons palm sugar
2 cups coconut milk
1/2 cup bean sprouts
1/2 cup mint leaf
1/2 cup coriander leaves

Preparation

Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
Heat a wok over high heat. Add 1 T of oil and swirl to coat the wok. Add mushrooms and stir fry for 3 minutes until light golden. Transfer to a plate. Add remaining oil and laksa paste. Stir fry for 2 minutes until oil separates from paste.
Add stock and bring to the boil. Reduce heat to medium-low. Return the mushrooms to the wok. Add palm sugar and coconut milk. Stir until hot. Do not boil.
Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander.