place vermicelli noodles in a large heatproof bowl; cover with boiling water; stand 5 minutes or until tender. use a fork, separate noodles. drain well; set aside.
heat a large saucepan over medium heat; add laksa paste. stir for 1 minute or until fragrant. blend cornflour with 2 tablespoons of CARNATION light & creamy coconut flavoured cooking milk; add to pan with remaining cooking milk.
add chicken and vegetables, increase heat and simmer for 2 to 3 minutes or until snow peas are bright green and tender. divide noodles between portions; spoon over laksa mixture.
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