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START by creating a red chilli pepper paste by finely slicing the two red chilli peppers, and adding them to the mortar and pestle. We didn't use the red chilli peppers seeds, because the whole dish would become way too spicy for our liking, but you can of course experiment with this.
ADD a piece of ginger and press two cloves of garlic, and add those to the mix. REMOVE the outer leave from the stick of lemongrass, because it's rather hard. Finely chop the lemongrass and add it to the mortar.
GROUND all of the mentioned ingredients together using the mortar and pestle and set aside. RINSE the leek and both bell pepper halves, then chop them into pieces along with the onion.
DIVIDE the surimi sticks into chunks as large as you prefer. DICE the zucchini, and set aside.
PLACE your wok on high heat, let the wok become really hot before adding ingredients. Put the big pan on high heat too, fill it with water and wait for it to come to a boil. COOK the noodles meanwhile, according to instructions on the package.
When the wok is very hot, add in 2 tablespoons of oil (we've used sunflower oil). Sauté the sliced vegetables (leek, bell pepper, onion, zucchini) for about 3 to 5 minutes, depending on how thick you've sliced the vegetables.
ADD red chilli pepper paste to the wok, and give it a good stir. POUR in the entire coconut milk package, which is 250 ml or roughly 1 cup. POUR in 2 tablespoons worth of fish sauce.
Lastly, add in the chunks of surimi and a teaspoon of dried coriander along with a nice handful of bean sprouts.
The final action is to chop up a few fresh coriander leaves and add them to the wok. DRAIN the noodles using the strainer, add to the wok and mix it thoroughly. Serve immediately, enjoy!