Soak the noodles and beancurd skins in hot water to hydrate. The time will depending on the type. but both should be soft but not soggy. Drain and set aside.

Wash and prepare the veg and cut into bite sized pieces. Finely slice the greens of the onions to garnish

Heat the oil and cook the beancurd skins until hye start to crisp and the edges. Remove from pan and set aside. Cook the garlic and ginger for a minute and add the veggies. This will not take long in the hot wok and don't overcook. Remove from pan and set aside. Add the noodles to hot wok and add the chilli bean paste. Stir until combined and return the veggies and beancurd to the pan.

Eat dry or add a little stock to make soup. Serve with a wedge of lime and a sprig of mint.