• Before starting, bring a large pot of salted water to a boil over high. 
• Wash and dry all produce.
• Meanwhile, core, then thinly slice peppers.
• Juice half the lime. Cut remaining lime into wedges.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
• To a small bowl, add oyster sauce, ginger-garlic puree, half the stock powder, lime juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Stir to combine. Set aside. (NOTE: This is your sauce mixture!)

• To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
• Strain and rinse noodles with warm water. 
• Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil. Sprinkle half the Cumin-Turmeric Spice Blend and remaining stock powder over top, then gently toss to coat.
• Using a pair of scissors, make a few cuts in the pot to cut up noodles.
• Set aside.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. 
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining Cumin-Turmeric Spice Blend, salt and pepper.
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Add half the sauce mixture. Season with salt and pepper. Stir to coat.
• Transfer tofu mixture to a large bowl. Cover to keep warm.

• Reheat the same pan over high.
• When hot, add 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) oil, then peppers, and carrots. Cook for 2-4 min, stirring often, until tender-crisp and liquid has absorbed.
• Add remaining sauce mixture. Season with salt and pepper. Stir to coat.
• Transfer veggies to the bowl with tofu, then stir to combine.
• Rinse and wipe out pan.

• Reheat the same pan over medium-high.
• When hot, add 2 tbsp (4 tbsp) butter. Swirl pan for 30 sec, until melted, then add noodles. 
• Cook for 4-5 min, stirring occasionally, until noodles are slightly crisp. (TIP: Less stirring means more crispy noodle bits!)
• Add spinach and half the crispy shallots. Stir for 1 min, until spinach has wilted.

• Divide noodles between bowls.
• Top with tofu and veggie mixture.
• Sprinkle remaining crispy shallots over top.
• Squeeze a lime wedge over top.
• Toss noodles with tofu and veggie mixture before digging in!

If you've opted to get tofu, heat a large non-stick pan over medium-high. While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining Cumin-Turmeric Spice Blend, salt and pepper. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.