In a large wok, heat a few tablespoons of rapeseed oil.
Slice the green part off the spring onions then slice the white bulbs and add into the wok. Keep the green parts for garnish.
Cook for a minute or two.
Drain the tofu, pat dry then coat in the cornflour. Add to the pan with the spring onions and cook until crispy and golden on all sides.
Add in the light soy sauce and stir to coat all the tofu.
Add in the pepper followed by the chilli sauce.
Cook for another few minutes then add in the dark soy sauce.
Stir and cook for a few more minutes until thick and sticky before adding in the cooked egg noodles.
Stir to coat all the noodles then serve in bowls with a few of the chopped green spring onions.