• Boil the kettle. Half-fill a medium saucepan with boiled water. • Cook egg noodles in the water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, slice zucchini into thin sticks. • Cut Malaysian tofu into 2cm chunks. • In a small bowl, combine oyster sauce, kecap manis, the soy sauce and a pinch of chilli flakes (if using).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and zucchini, tossing, until tender, 5-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Transfer to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Meanwhile, in a small frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate. • Return the large frying pan to high heat. Cook beef & pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Return noodles and veggies to the pan, then add sauce mixture and baby spinach leaves, tossing, until combined, 1 minute. Season with pepper. TIP: For best results, drain oil from the pan before cooking the sauce.

• Divide kecap beef-pork, tofu and veggie noodles between bowls. • Top with a fried egg, crushed peanuts and the remaining chilli flakes to serve. Enjoy!