Sticky Pork Mince Laksa

Serves 4

2 tbsp vegetable oil

¾ cup store-bought laksa paste 2 tbsp almond butter

2 garlic cloves, crushed

2 tbsp grated ginger 400ml coconut milk

2 cups coconut water

1 tbsp fish sauce

500g pork mince

¼ cup oyster sauce

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp caster sugar

375g fresh egg noodles

1 bunch white stem bok choy Crispy shallots, to serve Thai basil leaves, to serve Purple shiso, to serve

Heat 1 tablespoon of the vegetable oil in a large, heavy-based saucepan over medium heat. Add the laksa paste, almond butter, garlic and ginger and cook for 3-4 minutes, or until fragrant. Add the coconut milk, coconut water and fish sauce and bring to a simmer.

Reduce the heat to low and cook the laska curry for 15 minutes. Then remove from the heat, set aside and keep warm.

Meanwhile, add the pork mince, oyster sauce, soy sauce, sesame oil and caster sugar to a bowl. Mix together until well combined. Heat the remaining 1 tablespoon of vegetable oil in large wok or frying pan over high heat. Add the pork mince and then cook, stirring occasionally, for 10 minutes or until golden and crispy.

Cook the noodles in a saucepan of salted boiling water for 1 minute, or until al dente. Add the bok choy and cook for a further 30 seconds. Allow to drain, then refresh with cold water to stop the cooking process.

Divide the noodles and bok choy between four serving bowls. Pour over the laksa curry to cover the noodles, and then top with the pork mince, crispy shallots, Thai basil and purple shiso.