• 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 transfer to a large bowl. Drizzle with olive oil.
• Meanwhile, trim and thinly slice pea pods lengthways.
• Thinly slice spring onion.  

• Cut plain tofu (see ingredients) into 2cm chunks.

• In a medium bowl, combine tofu, ginger paste and a drizzle of olive oil.

• To the bowl with tofu, add cornflour and a generous pinch of salt and pepper, tossing to coat. 

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.

• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.

• Transfer to a paper towel-lined plate.

• To the bowl with noodles, add shredded wombok, mixed salad leaves,  
pea pods, spring onion, Japanese-style dressing, sesame dressing, ponzu and 
the soy sauce.
• Toss to combine and season to taste with salt and pepper. 
TIP: Add a splash of water if the noodles look too dry. 

• Divide sesame noodle salad between bowls.
• Top with ginger tofu.

• Sprinkle with crispy shallots.

• Tear over coriander to serve. Enjoy!