Serves 2

Ingredients

2tbsp groundnut oil
½ onion, peeled and diced

200g firm tofu, cut into strips

100g french beans, trimmed and halved
150g choi sum, pak choi, gai lan, other Chinese leaves or greens (or a mixture) cut into large chunks

300g fresh egg noodles
 ("straight to wok" brands usually come in 300g packets)
1½ tsp ground coriander

1tsp ground cumin

2tsp chilli paste (plus extra to serve
)
4tsp soy sauce

Large handful fresh bean sprouts
Large handful shredded iceberg lettuce

1tbsp crispy fried shallots (alternatively, use dry onion flakes or finely slice and fry some fresh shallots)

Lemon/lime wedges, to serve

Method

Heat a wok or large frying pan on the hob. Once very hot, add the groundnut oil and onion and cook for a couple of minutes until the onion begins to soften.

Add the tofu and french beans to the pan and fry, stirring gently, until the tofu starts to colour.

After a few minutes add the greens and continue to stir gently so as not to break up the tofu.

Once the greens wilt, add the noodles to the pan. Pull them apart so they are distributed evenly and have plenty of contact with the heat of the pan.

Mix everything gently, cooking the noodles for about two minutes. Now add all the spices, chilli paste and soy sauce, and mix together.

Next throw in the bean sprouts and a tablespoon of cold water, and toss carefully. Cook for about a minute or until the noodles are semi-soft.

When ready to serve, transfer the noodles into bowls and top with shredded lettuce, crispy shallots and a squeeze of lemon/lime. On the side, serve extra lemon/lime wedges and chilli paste.