One base, three twists
Crispy grated tofu
Heat the oven to 200C/180C fan/gas 6. Pat 250g extra firm tofu dry using kitchen paper, then coarsely grate into a medium bowl. Toss with 2 tbsp vegetable oil, 2 tbsp light soy sauce, 1 tbsp sesame oil and 2 tsp Chinese five-spice powder to coat. Spread out onto a baking tray lined with baking parchment and bake for 25-30 mins, turning halfway through, until golden and crisp. Serve alongside the noodles.
Garlic and fish sauce shiitake mushrooms
Tear 200g shiitake mushrooms into small pieces. Heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook the mushrooms for 5-6 mins, stirring often until softened and beginning to turn golden. Add 2 sliced garlic cloves, cook for another minute, then add 2 tbsp fish sauce and a few twists of black pepper. Serve alongside the noodles.
Pork and ginger meatballs
Put 250g pork mince, 2 grated garlic cloves, 10g grated ginger, 2 tsp ground cumin and some seasoning in a large bowl, and mix well using your hands. Shape the mixture into 12 meatballs, weighing roughly 20g each. Heat 1 tbsp vegetable oil in a large frying pan over a high heat and fry the meatballs for 2-3 mins on each side until golden and cooked through. Serve alongside the noodles.
