• Boil a pot of salted water for the noodles.
• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Drain in a sieve then return to the pot, off the heat.
• Add a splash of oil and toss to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
• Zest and quarter the lime.
• Trim and thinly slice the scallion.
• Peel and grate the garlic (or use a garlic press).
• Trim the pak choi then chop widthways into quarters.

• Chop the tofu into 2cm cubes.
• Add the chilli flakes (use less if you don't like spice), lime zest, 1 tbsp oil (per 2P), half the garlic and half the soy sauce to a medium bowl.
• Stir to combine.
• Mix in the tofu, ensuring they're well coated in the marinade.

• Place a pan over medium-high heat (without oil).
• Once hot, add the tofu along with the marinade from the bowl and stir-fry until cooked through, 6-8 mins. 
• Once cooked, remove the tofu from the pan and cover to keep warm.
• Return the pan to high heat with a drizzle of oil.

• Once the pan is hot, fry the pepper and pak choi until starting to soften, 4-5 mins. 
• Add the remaining garlic. Fry until fragrant, 30 secs.
• Add 75ml water (per 2P), the juice of 2 lime wedges (per 2P), teriyaki sauce and remaining soy sauce. Stir together and bring to the boil.
• Add a splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
• Toss the noodles in the sauce until coated and warmed through, 1-2 mins.

• Roughly chop the peanuts.
• Divide the noodles between bowls.
• Top with the tofu and any remaining sauce from the pan.
• Finish with a scattering of peanuts and scallion.
• Serve remaining lime wedges alongside for squeezing over.