Chicken Gyoza Udon Laksa

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once hot, add the carrot and stir-fry until tender, 6-8 mins.

c) Lower the heat to medium and add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic.

d) Cook until fragrant, 1 min.

a) Add the coconut milk, soy sauce, sugar and water for the laksa (see pantry for amount) to the carrot.

b) Stir to combine, bring to the boil and simmer until thickened slightly, 5-6 mins.

a) While your laksa simmers, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.

c) Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

a) Add the udon noodles and pak choi leaves to your laksa and simmer until warmed through, 1-2 mins.

b) Stir in the lime zest and a squeeze of lime juice.

c) Taste and add more salt, pepper, lime juice and sugar if needed. Add a splash of water if it's a little too thick - you want a soupy consistency!