Method

• 1.
  Bring a large saucepan three-quarters full of water to the boil. Add the lentils, bring to the boil and reduce heat to medium. Simmer lentils for 25-30 minutes until soft. Drain and set aside.
• 2.
  Meanwhile, heat half the vegetable oil in a small frypan over low heat. Add the sliced garlic and fry, stirring frequently, for 2-3 minutes until golden. Drain on paper towel.
• 3.
  Heat 1 tbs of the remaining oil in a large deep frypan over medium-high heat. Add the lentils and cook, stirring frequently, for 4-5 minutes until crisp. Add half the peppercorn and stir to combine. Transfer to a bowl and set aside.
• 4.
  Combine the cornflour and 1 1/2 cups (375ml) water in a bowl or jug and stir until smooth and combined.
• 5.
  Meanwhile, heat remaining 2 tbs oil in the same large deep frypan over medium heat. Add the mushroom and cook, stirring occasionally, for 2-3 minutes until soft and starting to brown. Add the crushed garlic, ginger and white part of the long green shallot and cook, stirring for a further 2 minutes. Add the chilli bean paste, soy sauce, chilli flakes, sugar and remaining peppercorn, and toss to combine.
• 6.
  Reduce the heat to low, stir in the cornflour mixture and cook for 3 minutes or until the sauce has thickened. Add the tofu to the mushroom mixture , taking care not to break it up. Remove from the heat and gently stir to combine. Set aside for 3-4 minutes or until tofu has warmed through.
• 7.
  In a large bowl, toss noodles through sesame oil. Divide noodles among serving bowls then spoon over tofu mixture. Drizzle over the chilli oil and scatter with crispy lentils and fried garlic. Serve immediately with chopped chilli alongside.