Soba noodles with sesame, pickled carrot, cucumber and ginger

“Soba are hands down my favourite Japanese noodles, and they make a great last-minute addition to many dishes. Definitely worth a place in the larder!” Maggie

Method

Place the vinegar, sugar and salt in a large bowl, stir well. Add the carrot and cucumber toss to combine and set aside for 20 mins to pickle- turning occasionally. Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook them!). Drain and rinse under cold water. In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, tamari/soy sauce, sesame oil, once combined, whisk in water until you reach your desired consistency. Drain and dice the tofu into 1.5cm cubes. Cook in a frypan over high heat in olive oil, season and drain. Toss the soba noodles in the sesame-ginger sauce (depending on how saucy you like your noodles, you may have some sauce left over). Toss in the drained cucumber and carrot (discard pickling liquid), cashews and herbs. Top with tofu, serve immediately. OPTION - Serve with soy sauce