Pan-fried spicy Asian noodles Serves: 4-6 Preparation time: 30 minutes Directions: Bake the tofu at 450°C/225°C/Gas mark 8 for 20 mins & cube. Cut the potato French fry style. In a little oil, drop in the potatoes & fry until cooked. Remove & drain. In the same oil, fry the onions for a while. Add the garlic & ginger. Add chilli paste. Stir in for a short time. Add spinach & cook until the water (if any) evaporates. Stir in the bean sprouts. Cook for a minute. Add the eggless noodles, a little salt, soy sauce & tomato ketchup. Stir well until the seasonings are well mixed. Finally, add in the tofu & potatoes, stir well & serve hot, with a side serving of sliced cucumber, sliced red onion (optional) & tomato ketchup. Recipe Ingredients: 300g block firm tofu 1 medium or large potato 1 onion, chopped 4 cloves garlic minced 2 piece of ginger minced 1 teaspoon chilli paste 120g bean sprouts, washed & drained well 1/2 bunch spinach, washed, drained well & chopped 375g packet eggless noodles 1 tablespoon soy sauce 2-3 tablespoon tomato ketchup Salt to taste (watch the salt as soy sauce adds to the salty taste)