Asian mushroom and vegetable laksa

This one-pot laksa features mouth-watering mushrooms, noodles and coconut cream.

• 200g rice stick noodles
• 1 tablespoon vegetable oil
• 400g pkt Asian stir-fry vegetables
• 100g fresh shiitake mushrooms, thinly sliced
• 100g fresh black fungi, roughly chopped
• 1/3 cup laksa paste
• 400ml can coconut cream
• 3 cups (750ml) Campbell's Real Stock Vegetable
• 1 tablespoon brown sugar
• 2-3 tablespoons fish sauce, to taste
• 250g pkt fresh bean shoots, rinsed
• 1 bunch fresh coriander, trimmed

1. Place noodles in a large heatproof bowl. Cover with boiling water and stand about 10 mins, or until tender. This depends on brand, so check after 5 mins.
2. Step 2
   Meanwhile, heat oil in large wok or frypan. Add Asian stir-fry and stir-fry about 1 min. Add mushrooms and fungi and stir-fry for a further 30 secs. Add laksa paste, coconut cream, stock and brown sugar.
3. Step 3
   Combine the ingredients well and allow mixture to come to the boil, then turn off the heat and season to taste with the fish sauce.
4. Step 4
   Divide the bean shoots between four deep soup bowls, reserving some for a garnish. Top with the drained noodles and ladle over soup, then garnish with remaining bean shoots and coriander. Serve immediately.