Heat a dash of oil in a large wok, and add the vegetables. Stir-fry the veg for a couple of minutes, then add the chilli, garlic and ginger, and cook for a further 5 minutes, until the vegetables are fairly tender but still with a bit of bite.

While the vegetables are cooking, heat the remaining oil in a separate frying pan, and add the pieces of tofu. Cook for 5-10 minutes over a fairly high heat, until slightly crispy.

Add the fresh noodles to the cooked vegetables, along with the crispy tofu, soy sauce, five spice, and a pinch of black pepper. Mix thoroughly, and cook over a medium heat for another 5 minutes or so, until the noodles are soft and everything is piping hot. If the chow mein starts to look a bit dry, add a splash of water.

Serve hot, sprinkled with sesame seeds if desired.