Coconut Duck Breast Laksa

Meanwhile, pour the boiled water into a large saucepan on medium heat. Add the noodles and 0.5 tsp salt to the water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

While the noodles cook, trim the pak choi, then cut into roughly 2cm pieces. Halve any thick broccoli stems lengthways.

Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime.

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

Add the yellow Thai style paste and cook, stirring, for 1 min.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and stir in the peanut butter until well combined.

Add the pak choi and young pea pods and simmer until the veg is soft, 5-6 mins.

Meanwhile, give the frying pan used earlier a quick clean, then return to a medium-high heat with a drizzle of oil.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. 

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Once the veg are cooked, stir the cooked noodles into the laksa and heat through until piping hot, 1 min. Add a splash of water if it's a little too thick.

Stir through a good squeeze of lime juice.

Taste and season with pepper and more lime juice if needed.

Once the duck has rested, cut widthways into 1cm slices.