Soak the dried chili in warm water for about 15 minutes until softened. Drain and chop.
2.In a food processor or blender, combine the soaked dried chili, fresh green chili, ground coriander, ground cumin, turmeric, brown onion, kaffir lime leaves, lemongrass, garlic, ginger, shrimp paste, sesame oil, and fish sauce.
Blend until you achieve a smooth paste. You may need to add a little water to help with blending if necessary.

Taste the paste and adjust the seasoning if needed, adding more fish sauce or shrimp paste for depth.
4.If not using immediately, transfer the paste to an airtight container and store in the refrigerator for up to a week or freeze for longer storage.
Preparing the Laksa Noodles

In a pan, heat a little oil over medium-high heat. Add the sliced beef or chicken and cook until browned and cooked through. Remove and set aside.
2.In the same pan, add the Chinese broccoli and stir-fry for 2-3 minutes until tender but still crisp.

Add a few tablespoons of the laksa paste to the pan along with a splash of water to create a sauce. Stir to combine and let it cook for a minute to release the flavors.

Toss in the cooked udon noodles and oyster sauce, mixing everything until the noodles are well coated and heated through.

Plate the noodles and top with the cooked beef or chicken. Garnish with fried shallots for added crunch and flavor.