Sweet chili noodles with crumbled tofu

Bring a pot of water to the boil for the noodles.

Pat the tofu dry and mash it into a crumble with a fork.

Slice the garlic thinly and chop the green onion.

Stir the cane sugar, soy sauce, dark soy sauce, oyster sauce, potato starch, water and toasted sesame oil together and set aside.

Heat the chili oil in a non-stick pan over medium-low heat and fry the garlic for a couple of minutes, then squeeze out some of the oil and set the garlic aside.

Cook the spaghetti one minute less than the package instructions, stirring occasionally.

Bring the pan back to medium heat, add the crumbled tofu and saute three to four minutes.

Add the gochugaru and the half tablespoon of dark soy sauce and saute another couple of minutes.

Add the green onions, strain the noodles into the pan, add the stir fry sauce and the reserved garlic.

Saute another couple of minutes until the sauce coats the noodles.

Plate the noodles and finish with white sesame seeds.