Saucy Noodles with Crispy Tofu

Bring a large pot of salted water to the boil. Add the noodles and cook according to the packet directions. Refresh under cold water. Drain.

Combine the hoisin sauce, soy sauce, half of the vegetable oil, garlic, ginger and brown sugar.

Heat the remaining vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu and cook, turning, for 1-2 minutes, or until the tofu is golden. Remove from the pan.

Add a dash of oil to the same wok or frying pan and add the Asian greens, sugar snap peas, spring onion, half of the chilli, and a splash of water. Cook, stirring, for 1-2 minutes. Add the hoisin sauce mixture, tofu and noodles and cook, tossing until everything is heated through. Remove from the heat and stir through the remaining chilli and coriander.