Place the lamb in a small bowl with the oil and toss to coat. Heat a wok over high heat until smoking, then brown the lamb on all sides.
Add the laksa paste and stir for 30 seconds or until fragrant, then add the stock and bring to the boil. Add the carrot and cook for 1 minute, then add the zucchini and noodles and cook for 30 seconds, or until just tender.
Add coconut milk just before serving.
Serve with the shredded snow peas on top and lime wedges on the side.