Malaysian Tofu & Noodle Stir-fry

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until slightly softened, 4-5 minutes. • Add Asian greens, garlic paste, ginger paste and makrut lime leaves. Cook, tossing, until fragrant, 1 minute. • Stir in cooked noodles, plant-based Asian mushroom sauce, sesame oil blend (see ingredients), tofu and a good squeeze of lime juice, until combined.