• 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, roughly chop Asian greens. Cut Japanese tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Cook in batches if your pan is getting crowded. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook trimmed green beans, stirring, until tender, 4-5 minutes. • Add garlic paste and Asian greens and cook, until fragrant, 1 minute. • Stir in Asian stir fry sauce, soy sauce mix and the water and simmer, until heated through, 30 seconds - 1 minute. • Remove from heat and add cooked noodles, tofu and baby spinach leaves, tossing to combine. Season to taste.

• Divide Asian tofu and mixed veggie egg noodle stir-fry between bowls. • Sprinkle over crispy shallots. Tear over coriander to serve. Enjoy!