Easy Peanut Butter Ramen

Method

1. Add the tofu and cornflour to a mixing bowl. Stir until the tofu is covered in the cornflour.
2. Heat a drizzle of vegetable in a wok on a medium heat. When the oil is hot, add the tofu and fry on all sides for 10 minutes or until golden and crispy. Then transfer the tofu to a bowl.
3. Add 500ml (16.9fl.oz) of hot water to the wok. Stir in the seasoning sachet from the instant noodles and bring to a gentle boil.
4. Add the noodles and pak choi and cook for 2-3 minutes.
5. Transfer the pak choi to a plate. Then stir in the peanut butter and soy sauce into the noodles, loosening the noodles as you go.
6. Pour the noodles and all the liquid into a serving bowl, top with the pak choi and crispy tofu. Then spoon over some chilli oil for serving. Yum!