Vegetarian stir-fried wheat noodles with pressed tofu, cabbage and shiitake

Boil the wheat noodles until slightly undercooked, about two minutes depending on the noodle; drain and rinse under cold water.

Tear the cabbage into big pieces and shred the carrots with a julienne peeler.

Soak dried shiitake in hot water until soft, squeeze out the water, remove the stems and slice.

Heat a little oil in the wok with chopped garlic and the pressed tofu; fry until the garlic is golden and the tofu browns at the edges.

Add all the vegetables and a splash of soy sauce; toss a minute or so until a little wilted.

Add the noodles and pour the liquid seasoning over them to loosen them; toss while still wet.

Add sugar and white pepper; toss until the noodles absorb the seasoning. If still undercooked, add a splash of water and let steam briefly.

Turn off the heat and toss in the garlic chives to wilt in the residual heat.