Seafood laksa

200g cellophane (mung bean) vermicelli noodles 400g hokkien noodles 1 tbs peanut oil 70g (1/4 cup) laksa paste 2 x 400ml cans coconut milk 500ml (2 cups) chicken stock or water 1 lemon grass stem, white part only, bruised 600g firm white fish fillets (such as ling), cut into 3cm pieces 12 black mussels, debearded, scrubbed 1 bunch snake beans, trimmed, cut into 8cm lengths 150g bean sprouts, trimmed Fresh mint leaves, to serve Lime wedges, to serve

Step 1 Cook the vermicelli noodles in a saucepan of boiling water for 3 minutes. Add the hokkien Noodles and remove from heat. Use a fork to separate the noodles. Drain . Step 2 Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 3 minutes or until aromatic. Add the coconut milk, chicken stock and lemon grass and stir to combine. Bring to the boil, stirring constantly. Reduce heat to medium-low and simmer for 10 minutes or until well combined. Step 3 Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open. Discard any unopened mussels.

Step 4 Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa. Sprinkle with mint leaves and serve immediately with the lime wedges.