Fish Laksa with Noodles

Steps

1. In a large heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with sesame oil and toss to prevent noodles sticking. Snip strands with scissors to make them easier to eat.
2. While noodles cook, finely dice onion; mince garlic; remove core and seeds from capsicum and thinly slice; cut carrot and courgette in half lengthways then thinly slice. Heat a drizzle of oil in a large fry-pan on medium-high heat.
3. Cook onion, garlic and ginger for 3–4 minutes, stirring occasionally, until starting to soften. Reduce heat to medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant.
4. Add coconut milk, stock and carrot, and bring to a simmer. Simmer for about 3 minutes, until thickened slightly. While sauce simmers, pat fish dry, remove any remaining scales or bones and cut into 2–3cm pieces. Add capsicum, courgette and fish to pan, ensuring fish is submerged.
5. Cook for about 3 minutes (depending on thickness), until fish is just cooked through and veggies are tender. When fish is cooked, remove pan from heat and gently fold through fish sauce, lemon juice and brown sugar. Season to taste with salt and pepper.
6. To serve, divide noodles between bowls then top with fish laksa. Sprinkle over mung beans.