Easy does it

I remember standing in a long line in Penang for what can only be described as a mind-blastingly good laksa. This is my version, filled with spiciness and crunch; it’s infinitely slurpable and makes a great dinner for one or two.

CHICKEN AND PRAWN LAKSA

50g dried thin egg noodles
50g rice vermicelli
1 red chilli, deseeded and chopped
2 cloves garlic thumb-sized piece of ginger, peeled and chopped
½ tsp salt
1 tbsp coriander seeds
2 tsp ground turmeric
2 tbsp cooking oil