Pulled Chicken Laksa with Vermicelli Noodles

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels, place in a shallow bowl with first measure of laksa paste and season with salt and pepper. Mix well to coat. Thinly slice onion and cut carrots in half lengthways then thinly slice on an angle.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side or until just cooked through. Remove from pan and set aside, covered with foil, to rest while you prepare the rest of the meal-
4. Return pan to medium-high heat with a drizzle of oil. Cook onion for 2-3 minutes, until softened. Add second measure of laksa paste and salt and cook for a further 1-2 minutes, until fragrant. Add coconut milk and stock and bring to a gentle boil.
5. Reduce to a simmer and cook for about 3 minutes. Add carrots and cook for about 2 minutes, until starting to soften. Add bok choy and cook for a further 1 minute, until bok choy and carrots are just tender. Season to taste with salt and pepper.
6. While laksa is simmering, pour boiling water over noodles in a medium, heat-proof bowl and use a fork to separate strands. Cover and leave for 5 minutes, then drain. Return to the bowl and drizzle with a little oil to prevent sticking. While noodles cook, roughly pull chicken using two forks.
7. divide vermicelli noodles between bowls and spoon over laksa sauce and vegetables. Top with pulled chicken and garnish with mung bean sprouts and spring onions.