Step-by-Step Instructions

1. Boil kettle and prepare pans

   4 min

   Boil your kettle, then take out a large frying pan and two saucepans.

   Equipment: kettle, large frying pan, saucepan

2. Slice and fry aubergine

   17 min

   Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.

   Equipment: knife, cutting board, large frying pan

3. Slice and fry oyster mushrooms

   8 min

   While the aubergine cooks, finely slice the oyster mushrooms . Once the aubergine is cooked, add another drizzle of oil to the same frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.

   Equipment: knife, cutting board, large frying pan

4. Cook and rinse rice noodles

   5 min

   Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and add the flat rice noodles (two nests for two people). Cook for 4-5 minutes, then drain the noodles . Rinse the noodles to stop them sticking together.

   Equipment: saucepan, colander

5. Simmer laksa and plate dish

   8 min

   Pour the laksa sauce into another saucepan along with 250ml of water, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. You can continue to reduce the broth for longer if you prefer a stronger flavour. STEP 5 To serve up, divide the noodles between serving bowls, pour over the hot laksa sauce and top with aubergine and oyster mushrooms . Garnish with coriander and a squeeze of fresh lime juice. Enjoy!

   Equipment: saucepan, serving bowls