Tofu Noodle Ramen

Boil a kettle

Slice the spring onions finely, discarding the root ends and keeping the green and white parts separate

Cut the mushrooms in half then slice finely

Cut the mangetout into bite-size pieces

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Drain the tofu, pat dry with kitchen towel and cut into cubes

Add 1-2 tbsp vegetable oil to a large pot over a high heat

Add the ginger, chilli flakes (can't handle the heat? Go easy!), mushrooms and star anise and cook for 1 min, stirring constantly

Add the shaoxing wine and cook for 1 min or until it evaporates, still stirring constantly

Add the rice vinegar to the pot and cook for 30 sec

Add 1L (2L) boiled water and crumble in the stock cube(s)

Reduce the heat to low, add the tofu and stir

Add the noodles to the pot

Cook for 4 min

Add the soy sauce, the whites of the spring onion (save the green for serving) and cook for 2 min

Add the mangetout and cook for a further 2 min or until the noodles are tender but with a slight bite