Unwrap 2 bundles of noodles and pop them in a large bowl or dish. Cover completely with cold water and set aside to soak for 25 mins, till the noodles are soft all the way through.

While the noodles soak, heat your oven to 110°C/ Fan 100°C/Gas 1/4. Drain the tofu, slice it into small cubes and pop in a bowl. Spoon in 1 tbsp Thai green curry paste and stir to coat the tofu in the spiced paste. Set aside for 10 mins.

Peel and finely grate the garlic and ginger. Slide both into a small bowl. Separate the coriander leaves and stalks (save the leaves for later). Finely chop the stalks and add to the bowl. Finely grate in the lime zest and stir in the tamari.

Trim the courgette. Peel the carrot. Use the peeler to peel long, thin ribbons off both the carrot and courgette. Peel down to the cores, then thinly slice the cores. Slide the ribbons and sliced cores into a large bowl.

Trim any woody ends from the sweet baby broccoli, and roughly chop the stems into bite-sized pieces.

Pour 1 tbsp oil into a large frying pan and warm over a medium-high heat. When hot, add the tofu to the pan, scraping in any extra curry paste from the bowl. Fry for 4–5 mins, turning once or twice, till browned all over. Scoop into an ovenproof dish and pop in the oven to keep warm.

Return the pan to the heat. Slide in the broccoli along with 3 tbsp cold water. Stir fry for 3–4 mins, till the water has reduced and the broccoli has slightly softened. Tip the broccoli into the bowl with the carrot and courgette ribbons. Pour over the tamari dressing and toss to coat the veg.

Drain the noodles and shake dry. Tip into a bowl and squeeze over the lime juice. Toss with 1 tbsp oil. Divide the noodles between 2 bowls. Add piles of the dressed veg and serve topped with the tofu and a scattering of coriander leaves.