Step 1

Soak the noodles in warm water for 10 minutes or until soft. Drain and set aside while you make the laksa.

Step 2

Heat the chicken stock in a saucepan over medium-high heat. Once hot, whisk in the laksa paste. Add the chicken, tomato, sugar and 1/2 teaspoon sea salt, and simmer for 10 minutes or until the chicken is cooked through. Add the coconut milk and beans and simmer for a further 5 minutes or until the beans are just tender.

Step 3

To serve, divide the noodles among 4 deep serving bowls and spoon over the chicken and laksa broth. Top with bean sprouts and scatter with coriander, mint and fried Asian shallots.