Bamee Haeng Jay with Tofu

Combine the dark soy sauce, 1 tablespoon of the light soy sauce, 1 tablespoon of the sugar, the five-spice powder, garlic and white pepper in a bowl, add the tofu slices and turn to coat, then marinate for 15 minutes.

Bring a small saucepan of water to the boil, add the eggs and cook for 6 minutes, then transfer to cold water, peel and halve.

Heat 1 tablespoon of the vegetable oil in a frying pan and fry the marinated tofu for 6 minutes, turning once, until caramelised and heated through.

Bring a saucepan of water to the boil, add the pak choi and cook for 2 minutes until just wilted, then drain.

Cook the egg noodles in a separate pan of boiling water for 3 minutes until tender, then drain.

Toss the drained noodles with the remaining light soy sauce, remaining sugar and remaining vegetable oil in a bowl until coated.

Divide the noodles between four bowls and top with the tofu, pak choi, egg halves, spring onions, coriander and crispy fried shallots.