Crispy Aromatic Tofu Noodles With Sesame Cucumber

Boil a full kettle

Drain the tofu and pat it dry with kitchen paper

Grate the drained tofu

Add the cornflour and Chinese five-spice to a large bowl with the grated tofu and the smaller soy sauce sachet and mix it all together – this is your aromatic tofu mixture

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once very hot, add the aromatic tofu mixture and cook for 10 min stirring occasionally until golden and crisp

Once golden and crisp, transfer to a plate and set aside, reserving the pan – this is your crispy aromatic tofu

Meanwhile, cut the cucumber in half lengthways then scrape out and discard the seeds using a teaspoon

Slice the cucumber halves finely

Add the sliced cucumber to a bowl with the rice vinegar, half the sesame seeds (save the rest for garnish!) and a pinch of sugar

Mix well and set aside to marinate – this is your sesame pickled cucumber

Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and return them to the pot until serving

Combine the ginger & garlic paste and sriracha (can't handle the heat? Go easy!) in a small bowl with the hoisin sauce and the larger soy sauce sachet – this is your spicy hoisin sauce

Cut the pak choi in half, separating the white base and green tops

Wash the white bases and green tops, then pat dry with kitchen paper

Cut the white base into bite-sized pieces and shred the green tops

Trim, then slice the spring onion[s] lengthways

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped pak choi bases and cook for 1-2 min or until softened

Once softened, add the shredded pak choi tops and the drained noodles with the spicy hoisin sauce and give everything a good mix up until the pak choi tops have wilted – these are your hoisin noodles