Gently warm the oil with the garlic and ginger in a suitably-sized saucepan. Add the mushroom and stir around for a minute or two, or until barely cooked. Pour in the stock.

Add the chilli, soya sauce and sugar and bring to a bubble. Add the broccoli and cook for a few minutes until tender-crisp. Add the tofu and half the Asian leaves and cook until the leaves wilt.

Add the noodles and heat. Stir in the last of the leaves. Check seasoning – add more soya sauce, sugar or even chilli, if needed.

Leftovers? Reheat and freshen up with some chopped fresh coriander leaves and a handful of sprouts.

Per serving: 2207.9 kJ, 19 g protein, 13.8 g fat, 79.9 g carbs

TASTE’s take:

Low fat yet full of flavour, this is a comforting, quickly made supper which uses a mix of delicious Asian vegetables.