Noodles with fennel and tofu

Ingredients; Tofu 200gr, fennel 1 bulb, red chili 2, fresh ginger 1cm, lemon 1, fish sauce 2-3 tbsp, sunflower oil 1 cup, chili oil 1 tbsp, dark soy sauce 1tsp, noodles 200gr, palm sugar 1tbsp, water

Clean the fennel and cut into small strips, keep the fine green top aside (cut very fine). Slice the tofu in bite size bits, about 5 mm thick. slice ginger and red chili's into small strips.
Heat a wok, add all of the oil except 1 tbsp. when hot, deep fry the tofu. Place the deep fried tofu on kitchen paper so the excess oil is removed.
Get rid of the oil. Heatthe wok, add 1 tbsp of oil, add fennel. stir fry, but don't let the fennel get any colour. you may have to add a bit of water once in a while, stir fry until the fennel starts getting soft and glazy.
Meanwhile, bring water to the boil in a cooking pot, cook the noodles until almost soft. Drain the noodles.
Add chili's and ginger to he fennel and fry for a few minutes. Add fish sauce, sugar, soy sauce and juice of half the lemon. Heat and taste, add more sugar or lemon according to taste. Add the noodles. Dress the noodles and tofu on a plate and finish with the finely shopped greens from the fennel.