Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
Heat a wok over high heat until hot. Lightly coat wok with oil spray. Add mushrooms and stir-fry for 3 minutes until light golden. Transfer to a plate.
Add peanut oil and laksa paste and stir-fry for 2 minutes or until fragrant and oil separates from paste.
Add stock and bring to the boil. Reduce heat to medium-low.
Return the mushrooms to the wok. Add palm sugar and coconut-flavoured milk, cook stirring until hot (do not boil).
Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander and serve.