• Boil the kettle. Half-fill a medium saucepan with boiling water. 
• Add egg noodles and cook over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. 
• Meanwhile, roughly chop Asian greens and baby spinach leaves. 
• Cut Japanese tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm. 

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook trimmed green beans, stirring, until tender, 4-5 minutes. 
• Add garlic paste, Asian greens and baby spinach leaves, cook until fragrant, 
1 minute. Stir in Asian stir-fry sauce, soy sauce mix and the water and simmer, until heated through, 30 seconds-1 minute. 
• Remove from heat, then add cooked noodles and tofu, tossing to combine. Season to taste with salt and pepper. 

• Divide Japanese tofu and noodle stir-fry between bowls. 
• Sprinkle over crispy shallots. Tear over coriander to serve. Enjoy!