• 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 return to saucepan with a drizzle of olive oil.

• Meanwhile, finely chop garlic. Cut carrot and courgette into half-moons. • Cut plain tofu (see ingredients) into 2cm chunks. In a small bowl, combine oyster sauce, the sesame oil, soy sauce, brown sugar and water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot & courgette, until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Transfer to a bowl and season.

• 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 bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Add cooked tofu, sweet soy seasoning, cooked noodles, veggies, oyster sauce mixture and baby spinach leaves, tossing to combine. Season with pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide beef and tofu lo mein noodle stir-fry between bowls. Sprinkle with sesame seeds to serve. Enjoy!