Heat the oven or air-fryer to 220C/200C fan/gas 7. Toss the tofu and cornflour together in a large bowl and season. Tip onto a lined baking tray and spread out to an even layer (or do this in the basket of your air-fryer) and cook for 15-20 mins until crisp and golden.

Meanwhile, cook the noodles following pack instructions, then rinse well in cold water so they don’t clump together.

While the noodles are cooking, add the oil to a large frying pan over high heat. Once shimmering, stir-fry the spring onions, chilli, ginger and garlic for 2-3mins. Sprinkle in the Chinese five-spice and stir to combine, then add the broccoli, peppers and peas.

Cook for 10-12 mins, stirring regularly, until softened and charring at the edges. Stir in the cooked noodles, soy sauce, chilli oil, coriander and half the lime juice, tossing to combine (it’s easier to use two wooden spoons). Toss the crispy tofu with the other half of the lime juice. Divide the noodles between four bowls and top with the crispy tofu. Serve with extra crispy chilli oil, if you like.