• Boil the kettle. • Thinly slice button mushrooms. Roughly chop Asian greens. Slice lime into wedges. • Cut Asian marinated tofu into 2cm chunks. • In a small bowl, combine teriyaki sauce, ginger paste, soy sauce mix, the brown sugar and water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until just browned and softened, 5-6 minutes. • Add tofu, tossing until browned, 3-4 minutes. • Add Asian greens and baby spinach leaves, until wilted, 1-2 minutes.

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

• To the frying pan with veggies, add udon noodles, teriyaki sauce mixture and a squeeze of lime juice, stirring to combine, 1 minute. • Divide teriyaki mushroom and tofu noodle stir-fry between bowls. Sprinkle over crispy shallots. Tear over coriander. Serve with any remaining lime wedges. Enjoy! TIP: Add a splash of water if the sauce looks too thick.