|4||15 min||10 min||Easy|
Prepare the noodles according to pack instructions, drain and keep warm.
Heat oil in a wok over medium heat. Add Laksa paste and cook for 1-2 minutes until fragrant. Add coconut milk and stock, stirring to combine. Bring to the boil, add sweet potato and cook for 5 minutes or until tender. Add the beans for the final 2 minutes of cooking.
To serve, divide noodles, tofu, bean sprouts, coriander, chilli and spring onion between four bowls. Evenly divide the sweet potato and green bean broth between the four bowls and garnish with crispy fried shallots. Serve Laksa with a wedge of lime.