• 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 Japanese tofu into bite-sized chunks. Thinly slice carrot into half-moons.

• In a large bowl, combine tofu, cornflour, the salt and a pinch of pepper. • 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 (Cook in batches if your pan is getting crowded). • 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 carrot broccoli, tossing, until tender, 5-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in katsu paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.

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