Directions

1. Cut broccoli into florets and trim stems of the Chinese broccoli. In a fry pan, heat some vegetable oil and slightly fry the broccoli and Chinese broccoli till it turns bright green
2. Add in laksa paste, stir and let sit on low heat for 1 minute. In that time start cooking the noodles as per packet instructions.
3. Add the can of coconut milk and bring to a simmer. Simmer for 3-4 minutes to infuse the flavours, strain the noodles and serve. Garnish with lemon, chilli, bean shoots (I forgot them) and spring onions. Enjoy!