250g Chang’s vermicelli rice noodles 1 1/2 tablespoons peanut oil 3 chicken breast fillets, thinly sliced 1/2 cup laksa paste 4 cups chicken stock 3 teaspoons grated brown sugar 1 tablespoon fish sauce 2 cups Ayam coconut milk 6 fried bean curd puffs, thickly sliced 1 bunch bok choy, thinly sliced 1 cup beansprouts, trimmed 1 Lebanese cucumber, peeled, cut into thin strips 1/2 cup mint leaves 1 lime, cut into wedges

Preparation
1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain and set aside.
2. Heat wok over high heat until hot. Add 3 teaspoons of oil. Swirl to coat. Add half the chicken. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with remaining oil and chicken. Add laksa paste to wok. Stir-fry for 1 minute or until aromatic.
3. Add stock, sugar and fish sauce. Bring to the boil. Reduce heat to medium-low. Add coconut milk. Cook, stirring, for 3 to 4 minutes or until hot. Return chicken to wok. Add bean curd puffs and bok choy. Cook for 2 minutes or until heated through.
4. Divide noodles between bowls. Ladle over soup. Top with beansprouts, cucumber and mint. Serve with lime wedges.