Quick and Easy Laksa

• 7 oz vermicelli rice noodles
• 2 cloves garlic, crushed
• 1 cup cubed tofu
• 1 bunch green onions (spring onions), sliced diagonally
• 2 large fish fillets, cut into bite-sized pieces
• 2 Tbsp laksa paste
• 1 bunch bok choy, washed and chopped
• 7 oz cooked prawns
• 14 oz 98.5% fat-free coconut milk
• 1 1/4 cup water

Directions:

Place noodles in pan of boiling water and cover pan. When soft, remove and run under cold water. Set aside.
Spray wok with cooking spray and heat. Add garlic and tofu. Cook for 2 to 3 minutes or until slightly browned. Add all but 2 tablespoons spring onions, fish and laksa paste. Cook for 1 to 2 minutes. Add bok choy and prawns. Cook until bok choy has slightly wilted. Add coconut milk and water. Simmer for 5 minutes or until cooked.
Divide noodles between 4 serving bowls. Spoon liquid evenly over noodles. Garnish with remaining spring onions. Serve immediately.