Satay-Style Tofu & Coconut Noodle Soup

• Return saucepan to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, tossing, until slightly tender, 2-3 minutes. • Add satay mixture and cook, stirring, until fragrant, 1 minute.

• Reduce heat to medium-high and stir in the boiling water (2 cups for 2 people / 4 cups for 4 people), coconut milk and soy sauce. • Add egg noodles, then reduce to a simmer and cover with a lid. • Cook until noodles are tender, 4-5 minutes. In the last minute, gently stir noodles with a fork to separate. • Remove from heat, then stir through baby spinach leaves and sweet chilli sauce, until combined and wilted.