• 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 with cold water and set aside. • Meanwhile, in a medium bowl, whisk the egg and a pinch of salt and pepper. Slice capsicum into strips. Roughly chop Asian greens. Thinly slice spring onion. Finely chop garlic. Cut Malaysian tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, tossing, until tender, 4-5 minutes. Add garlic and Asian greens and cook until fragrant, 1 minute. Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes. Transfer to bowl with veggies and set aside.
• Meanwhile, in a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add ginger paste (see ingredients) and Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add sauce mixture and cook until bubbling, 1 minute.
• Remove from heat, then return veggies, tofu and noodles to the pan, tossing until combined. Season to taste with salt and pepper.

• Divide prawn and tofu Singapore-style noodles between bowls. • Top with spring onion to serve. Enjoy!