Sesame soba noodles

Ingredients

• 270g Soba noodles
• 1 bunch of Pak choy
• 1 bunch of spring onion white ends chopped finely, leaves chopped in 3cm pieces
• 1/3 cup mixed toasted sesame seeds
• 1/3 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1.5 tablespoons sesame oil
• 1.5 tablespoons unhulled tahini
• 1 tablespoon caster sugar
• 400g roughly chopped firm tofu (Beijing chilli tofu preferred)
• 4 tablespoon Kecap manis
• 4 tablespoon sweet chilli sauce
• 1 tablespoon vegetable oil
• Kewpie mayo

Method

1. Bring pot of water to a boil and cook the soba noodles for 4 minutes. Once drained, rinse under cold water.
2. While the soba noodles cook, whisk the soy sauce, rice wine vinegar, sesame oil, tahini and sugar together in a small bowl.
3. Heat a tablespoon of vegetable oil in a large wok, add the pak choy and greens of the spring onion. Fry until green and soft.
4. While the vegetables soften, heat a tablespoon of oil in a separate fry pan, and add the tofu. Fry the tofu, once crispy leave the pan to cool slightly.
5. Pour the soy sauce mix into the wok, add the noodles, finely chopped spring onion and slowly mix in the sesame seeds. Mix until all the sauce has been absorbed by the noodles.
6. Add the Kecap manis, sweet chilli sauce and a few drops of sesame oil to the tofu. Mix until well coated.
7. Serve the noodles and tofu between 4 bowls, top with extra sesame seeds, finely chopped spring onion and kewpie mayo.

Product used in recipe

• Hakubaku - Hakubaku Organic Soba