Singapore Chicken Laksa with Vermicelli Noodles

Steps

1. a full kettle to the boil.
2. Pat chicken tenders dry with paper towels and cut each into 2-3 pieces. Place in a medium bowl with Singapore laksa paste and salt and mix well to coat. Set aside to marinate.
3. Heat a drizzle of oil in a large frypan or wok on medium-high heat. Stir-fry red onion for 2-3 minutes, until softened. Add marinated chicken to wok/pan and cook for a further 3-4 minutes, until fragrant and chicken is browned but not fully cooked through.
4. Add coconut milk 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.
5. While sauce simmers, pour boiling water over noodles in a large, heat-proof bowl and use a fork to separate strands. Leave for 5 minutes then drain. Return to bowl, drizzle with a little oil to prevent sticking and cut the noodles in a few places to make them easier to eat.
6. Once the sauce has thickened slightly, add capsicum, bok choy, soy sauce and fish sauce. Stir for 1-2 minutes, until bok choy begins to wilt.
7. pile vermicelli noodles into bowls and top with Singapore chicken laksa. Scatter over spring onions and mung bean sprouts.