Noodles with crispy tofu

Drain the tofu and wrap into multiple layers of kitchen roll. Press to take out excess moisture.

Cut the tofu into cubes of c. 2cm.

Mix the (corn)flour and 0.5 teaspoon of Chinese 5-spice in a bowl.

Add the tofu to the (corn)flour, mix and make sure all sides of the tofu get coated.

Peel the ginger and cut into small, long pieces like matchsticks.

Wash the carrot and cut into thin diagonal slices.

Wash the spring onions and cut into thin diagonal slices.

Boil 1.5 liters of water in a kettle.

Heat some oil in a large frying pan and once hot, add the tofu.

Fry the tofu for c. 8 minutes on a medium to high heat, turning frequently until golden brown and crisp on each side.

While the tofu is frying, add the noodles to a large bowl and cover with the boiled water. Leave the noodles to stand for 1-2 minutes (or longer depending on packet instructions).

Drain the noodles and wash them with cold water. Drain again and keep aside.

Once the tofu is crispy, take the pieces out of the pan and keep aside on a plate.

Add the carrot slices to the pan and stirfry for 2 minutes.

Add the frozen green beans, edamame, ginger and 0.5 teaspoon of Chinese five-spice to the pan and stirfry for another 5 minutes.

Add most of the spring onions to the pan and stirfry for another 30 seconds. Keep some aside to serve as a topping.

Add the tofu, noodles, soy sauce, and sriracha to the pan. Mix with the vegetables and heat through.

Serve the noodles with some of the remaining spring onions served on top.