• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside.
• Meanwhile, cut Malaysian tofu into bite-sized chunks.  

• In a medium bowl, combine tofu and one-step coater.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake off excess flour and cook tofu, tossing, until browned,  3-4 minutes.
• Transfer tofu to a paper towel-lined plate. Cover to keep warm.

• Wipe out frying pan, then return pan to high heat with a drizzle of olive oil. Cook Asian stir-fry mix until just tender, 2-3 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes. Season to taste with salt and pepper. 
• Add cooked noodles, stirring, until coated, 1 minute.

• Divide coconut curry noodles between bowls. Top with tofu.
• Drizzle over sweet chilli sauce to serve. Enjoy!

TIP: Keeping a portion for later? See storage and reheating instructions  under allergens!