Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Meanwhile, quarter the mushrooms. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Zest and halve the lime (see ingredients for amount).

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

Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms. Stir-fry until they have started to soften, 2-3 mins.

Stir in the Thai style spice blend, ginger, garlic & lemongrass puree and pak choi. Fry until fragrant, 1 min more.

Once fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

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

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyozas around while frying to avoid tearing.

Once golden, reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.

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

Meanwhile, once the veg has softened, 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 in the soy sauce, some lime juice and the lime zest. Taste and add more lime juice and salt if needed.

Share the laksa between your bowls.

Top with the veggie gyozas and finish with a sprinkle of peanuts over the top.

Enjoy!