• Boil the kettle. Half-fill a medium saucepan with the boiling water. Cook egg noodles in the boiling water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Meanwhile, cut Japanese tofu into bite-sized chunks. In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper. • Drain and rinse the cooked noodles.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake excess flour off tofu and cook, tossing, until browned, 3-4 minutes. • Transfer tofu to a paper towel-lined plate. Cover to keep warm. • While the tofu is cooking, thinly slice carrot and zucchini into half-moons. Roughly chop Asian greens.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and Asian greens and cook, stirring, until fragrant and wilted, 1-2 minutes. • Stir in katsu paste, coconut milk and the soy sauce. Cook until combined and heated through, 2-3 minutes. • Add cooked noodles, stirring, until mixed through. Remove pan from heat.

• Divide curried egg noodles and crispy tofu between bowls. • Drizzle with sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!