Mie goreng

Step 1: Cook 7 oz dried egg noodles in boiling water for 1 minute less than the packet says, until bendy but still firm in the middle. Drain, rinse under cold water and toss with a few drops of the 2 tbsp vegetable oil so they don't stick.

Step 2: Heat half the 2 tbsp vegetable oil in a wok over a high heat. Fry 5 ½ oz firm tofu for 3–4 minutes, turning, until golden on most sides, then add 3 ½ oz chestnut mushrooms and fry for 2 minutes until they brown and stop releasing water. Tip onto a plate.

Step 3: Add the remaining oil and fry 2 shallots, 3 cloves garlic and 1 red chilli over a medium-high heat for 1 minute, until fragrant and the garlic is just turning gold.

Step 4: Add 1 carrot and 3 ½ oz white cabbage and stir-fry for 1–2 minutes until the cabbage wilts at the edges, then add 5 ½ oz choy sum or pak choi stems and cook for 30 seconds.

Step 5: Add the noodles, tofu and mushrooms. Pour 3 tbsp kecap manis (sweet soy sauce) and 1 tbsp light soy sauce around the edge of the wok, sprinkle with ½ tsp white pepper and toss with tongs for 2 minutes, until the noodles are evenly glossy brown and you hear them start to crackle on the pan. Add the choy sum leaves and 2 spring onions for the last 30 seconds.

Step 6: A common mistake is crowding the wok: if you're doubling the recipe, fry in two batches, or the noodles steam and go soggy instead of picking up smoky edges. Serve hot with 2 tbsp crispy fried shallots and 1 lime.