- 200 g of Chinese noodles
- 120 g of smoked tofu
- 80 g of fresh spinach
- Olive oil
- 2 tablespoons soy sauce
- 2 tablespoons toasted sunflower seeds
- Boil a saucepan of water, add the noodles and remove from heat. Allow to soak for 5 minutes and drain. Drizzle with olive oil and set aside.
- Cut the tofu into cubes. Wash spinach and cut into strips.
- Heat two tablespoons of oil in a wok and fry the tofu with the spinach for 2-3 minutes. Add the noodles and saute for a further minute. Dress with soy sauce and sunflower seeds and serve.