• Boil the kettle.
• Thinly slice carrot into half-moons. 
• Roughly chop Asian greens. 
• Trim ends of asparagus (see ingredients) and cut 
into thirds. 
• Thinly slice long chilli (if using). 
• Slice lime into wedges.
• Finely chop garlic. 
• Slice Malaysian tofu into 2cm chunks. 

• Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat until 
tender, 3-4 minutes. In the last minute, gently stir 
noodles with a fork to separate.
• Drain and rinse noodles, then set aside. 

• 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 plate.

• Wipe out frying pan, then return to high heat with a 
drizzle of olive oil.
• When oil is hot, crack the eggs into pan. Cook until 
egg whites are firm and yolks are cooked to your 
liking, 2-3 minutes. Transfer to a plate and cover to 
keep warm. 

TIP: This will give a soft yolk, fry for 6-7 minutes to get a 
hard yolk. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook carrot and asparagus, 
tossing, until slightly softened, 4-5 minutes.
• Add Asian greens, garlic and ginger paste. Cook, 
tossing until fragrant, 1 minute.
• Stir in cooked noodles, plant-based Asian 
mushroom sauce, sesame oil blend 
(see ingredients), tofu and a good squeeze of 
lime juice, until combined. 

• Divide Malaysian tofu and noodle stir-fry between 
bowls. Top with fried egg and chilli.
• Serve with any remaining lime wedges. Enjoy!