Soak the noodles in room temperature water for 30-45 minutes while you prep your ingredients. Whisk together the sauce ingredients to make a smooth paste.

Make sure everything is chopped and set up close to the wok, plus keep a cup of water handy nearby. Heat the oil in a wok over high heat, then add the shallots a minute. Toss in the tofu until the tofu begins to brown, for approximately 2 more minutes whilst keeping the wok contents moving frequently. Add the radish and extra vegetables for 2 minutes, stirring constantly to avoid sticking. Add the bean sprouts, then the soaked noodles and a few tablespoons of water for 2 minutes.

This is the part of the recipe where an egg would normally help stop the noodles from sticking to the wok, so be vigilant to see if extra splashes of water are needed through-out this step. Keep on stirring and mixing! Pour in most of the sauce then cook for another minute until the noodles are thoroughly mixed and coated in sauce. Have a test and see if the remaining sauce is needed, then switch off the heat.

Serve the other half of the bean sprouts on the side, along with little piles of the sugar, peanut and chilli. These are to be mixed in as you eat so that every bite is to your exact liking. Plate the noodles into the centre and rest the lime wedge, some extra peanut and the chives on top - serve hot!