Blanch noodles and asian greens separately in a pot of hot water for 1-2 mins. Drain water.
In a pot, heat oil and fry veg soy nuggets. Remove from heat and drain oil.
In the same pan, add lemongrass. Cook for 1-2 mins. Add 1/2 cup Laksa leaves and laksa paste. Stir fry for further 1-2mins. Add water and vegan fish sauce. Turn to low heat and simmer then add coconut milk. Season with salt, mushroom seasoning powder and sugar to taste. Add vegan calamari and vegan squid ball. Simmer for a further 3-5mins. Remove from heat.
Place noodles in a large bowl. Top with asian greens and soy nuggets. Pour laksa soup and ingredients over noodles.
Serve with lemon and extra laksa paste if preferred. Chop remaining laksa leaves finely and add to noodles. Serve hot.