Recipe courtesy of Miriam
|2||10 min||5 min||Easy|
Slice tofu and press between two paper towels to get rid of excess moisture. Once drained of excess moisture, shallow fry in 1 tsp of sesame oil with five spice powder. Remove from oil and set aside.
Break apart pak choi and cook in a pan with one tsp of sesame oil, season with salt and pepper. Set aside.
Cook instant noodles according to pack instructions. Rinse in cold water and set aside.
Heat 1 tbsp sesame oil in a pan, add garlic and chilli flakes until the garlic is golden. Add hoisin sauce, soy sauce and Chinese cooking wine and mix together.
Add noodles and sesame seeds to the pan and toss to combine. Cook until most of the liquid has evaporated and the noodles are coated in a thick sauce.
Divide the noodles into serving bowls and top with tofu, pak choy and scallions.
NOTE: you can adjust the chilli to your preferred spice level or omit entirely.