Stir-fried noodles with tofu - submitted by Kimbo  
Cauldron marinated tofu
1 carrot
3 or 4 mushrooms
A portion of brocolli or cauliflower
Quarter of a red pepper

Toast some Cauldron marinated tofu pieces in a dry pan until nice and crispy. Meanwhile chop or slice as preferred:
1 carrot
3 or 4 mushrooms
a portion of brocolli or cauliflower
quarter of a red pepper
Put in a bowl and sprinkle on shredded root ginger. Add a handful of almonds, stir and let sit while the tofu toasts. Thinly slice a wedge of cabbage and keep separate. Heat a dollop of oil in a wok. When hot, add vegetable/ginger mix and stir constantly while frying, for a few minutes (how long depends on your taste in crunchiness for veg!).

When veg is partially cooked, add one packet of Amoy ready-to-use noodles. Use a fork to make sure noodles are separated out evenly. Stir fry for a little longer. Add shredded cabage and cook for another minute or so. Splash over soy sauce to taste. Add hot tofu. Stir and serve with seasoning of choice -- a good coating of chilli sauce as far as I'm concerned!