Add the sesame oil and chilli oil to a large non-stick pan on a medium heat. Add the garlic, ginger, tofu and soy sauce and cook over the heat for 5-10 minutes until the tofu is golden and slightly crispy. Remove the tofu and keep to one side until later.
Meanwhile, slice the pak choi in half lengthways. Cook the noodles as per pack instructions, with the pak choi in the same pan. Drain and put into a bowl of cold water.
Add the miso into the same pan you used for the tofu. Add the peanut butter, soy sauce and chilli oil and whisk into a thick paste. Gradually add the hot water and keep whisking to get rid of any lumps.
Once the water is combined with the paste, add the soya milk. Whisk again. Keep on a medium heat until the broth is completely warmed through. Don’t let the liquid bubble or boil as it will separate.
Drain the noodles, add to two bowls. Top the noodles with the broth, tofu and pak choi. Drizzle with a little chilli oil and sprinkle on spring onion and sesame seeds. Enjoy!