Spicy cumin fried noodles with tofu and green beans

Cut the fresh noodles in half and loosen them.

When the water boils, drop in the noodles and stir; set a timer for 5 minutes, cooking them slightly to a bite, a little undercooked.

Wash the green beans; snap off the stem end and pull away the string.

Cut the ends off the chili, halve it, remove the seeds with a paring knife and tap out the rest with the back of the knife.

Taste a noodle: tender with a little bite. Drain well.

Slice the jalapeno flesh side up; afterwards wash hands and board with soapy water to remove the heat.

Press the firm tofu dry with a clean rag and cut into one inch cubes.

Heat the pan on high with about 2 tablespoons sesame oil (half of it); add the tofu all at once and saute a few minutes until golden brown here and there.

Add the green beans and an extra tablespoon of sesame oil, then the jalapeno, onions and chopped garlic.

Lightly crush the cumin seeds in a mortar and pestle (or leave whole).

Tip the stir-fry from the skillet into a clean bowl.

Add the remaining sesame oil to the pan and reheat the noodles.

Zest the lime and reserve, then halve it.

Mince the green onions and add to the noodles with the lime juice, soy sauce and sambal sauce; return the stir-fry and mix together over very low heat, then turn off.

Mince the cilantro leaves; stir about two thirds into the pan and keep the rest for garnish. Taste.

Serve the noodles with tofu and green beans in each portion, topped with chopped cilantro.