200g cellophane (mung bean) vermicelli noodles
400g hokkien noodles
1 tbs peanut oil
70g (1/4 cup) laksa paste
2 x 400ml cans coconut milk
500ml (2 cups) chicken stock or water
1 lemon grass stem, white part only, bruised
600g firm white fish fillets (such as ling), cut into 3cm pieces
12 black mussels, debearded, scrubbed
1 bunch snake beans, trimmed, cut into 8cm lengths
150g bean sprouts, trimmed
Fresh mint leaves, to serve
Lime wedges, to serve

Cook the vermicelli noodles in a saucepan of boiling water for 3 minutes. Add the hokkien noodles and remove from heat. Use a fork to separate the noodles. Drain.
Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 3 minutes or until aromatic. Add the coconut milk, chicken stock and lemon grass and stir to combine. Bring to the boil, stirring constantly. Reduce heat to medium-low and simmer for 10 minutes or until well combined.
Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open. Discard any unopened mussels.
Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa. Sprinkle with mint leaves and serve immediately with the lime wedges.