Malaysian Tofu Noodle Stir-Fry

Add the ramen noodles (see ingredients list) to the saucepan of boiling water and cook until tender, 4 minutes. Drain and refresh under cold water. In a medium bowl, combine the hoisin sauce, warm water, sesame oil blend (see ingredients list), soy sauce and honey.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook until slightly softened, 2-3 minutes. TIP: Add a splash of water to help the carrot cook faster! Add the zucchini and cook until golden and tender, 3-4 minutes. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the tofu and cook, tossing, until golden, 4 minutes. Add the ramen noodles, veggies and the sauce mixture and toss together until heated through. Stir through a good squeeze of lemon juice.

Divide the tofu noodle stir-fry between bowls and cover to keep warm. Wash the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and cook until the egg whites are cooked and the yolks are just firm, 3-4 minutes.