Vegetarian Laksa

Bring a large saucepan of boiling water to the boil. Add the rice stick noodles and cook according to the packet directions. Drain and rinse under cold water.

Meanwhile, heat a wok over a medium-high heat. Cook the vegan laksa paste, stirring, for 1 minute or until fragrant. Stir in the light coconut milk, vegetable stock, and hot water. Bring to the boil. Reduce heat to medium- low and simmer for 5 minutes, stirring occasionally. Add the snow peas, carrot and puffed tofu. Simmer for 1-2 minutes, or until the vegetables are just tender (but still a bit crunchy).

Divide the noodles between bowls and ladle the hot soup over the noodles, dividing the vegetables and tofu evenly.