Method

1. Place the garlic, ginger, shallot and red chilli (if using) in a small food processor and blend to form a paste.
2. Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed.
3. Prepare noodles according to packet directions, then place into four bowls and set aside.
4. Heat a large saucepan (or wok if you have one) over a high heat. Add the pure vegetable oil and once hot, add the paste from step 1, stirring for a few seconds until fragrant. Add the tofu and the mushrooms. Season with the soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated.
5. Add the broccoli and toss for 1 minute. Stir in the oyster sauce and vinegar. Pour in the cornflour slurry to thicken the cooking juices and toss to mix well. Let it cook for 30 seconds to 1 minute to thicken the sauce.
6. Divide the mixture into four and serve into each of the four bowls of noodles.
7. For the noodle seasoning, mix all the ingredients together and drizzle it over each serve of noodles, followed by the sliced spring onion and sesame seeds (if using).