Creamy Chilli Crisp Noodles

Cook the dried noodles according to the package instructions, then drain and set aside.

In a bowl, whisk together the silken tofu, smooth peanut butter, regular soy sauce, sesame oil, and the peeled garlic clove until smooth.

Toss the cooked noodles with the tofu‑peanut sauce until evenly coated.

Heat the vegetable oil in a pan over medium heat.

Add the white parts of the spring onions and stir‑fry until fragrant.

Add the pork mince and cook until browned.

Stir in the Crispy Chilli Oil, Chinese light soy sauce, Chinese dark soy sauce, and honey; cook for another minute.

Mix the cooked pork mixture into the coated noodles, garnish with the green parts of the spring onions and an extra drizzle of Crispy Chilli Oil, and serve.