1 medium red chilli, seeds removed, finely choppedÌý
1 bird’s-eye chilli, seeds removed, finely chopped (optional)
1 red chilli, thinly sliced
5 garlic cloves, finely chopped
1 tbsp peeled and freshly grated ginger
2 green peppers, cut into 15mm pieces
4 spring onions, thinly sliced
1 tbsp fermented salted black beans, rinsed and crushed
pinch dried chilli flakes
1 pack Taiwanese ‘Dao Shiow Mein or any other wide noodles
120²µ/4½´Ç³ú cornflour
2 tbsp cornflour
300ml/10fl oz rapeseed oil, for frying
1 tbsp rapeseed oil
2 pinches sea salt
1 tbsp dark soy sauce
1 tbsp light soy sauce
1–2 tbsp soy sauce
350ml/12fl oz vegetable stockÌý
2 pinches ground white pepper
400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes
1 tbsp Shaoxing rice wine (or dry sherry)