This is one of those dishes I make midweek when I am feeling guilty about the fact that I haven’t been to the gym in (many) days, ate more brownies than the day before and am too acutely aware that i’ll be in America soon eating everything available on every menu.

Perhaps you can tell by now that I love eating? I can completely understand how food makes people happy. And not just in the family culture, bringing together sense. More like the I love eating… just always, just because.

The problem is, the wedding is coming up oh so soon aaaaaand pretty sure I haven’t picked a dress yet because “I’ll be losing weight”. That day may or may not come but at least this noodle dish is helping me slightly along the way! Enjoy!

Sesame & Sriracha Noodles

Serves 2

Ingredients

Sesame dressing…

• 4 cloves of garlic, crushed
• 2tbs tahini
• 1 1/2tbs soy
• 1tbs mirin
• 3tbs sesame oil
• 1tbs honey
• 2tbs water
• 1/2tbs sriracha

Noodle bowl…

• 100g soba noodle
• Coconut oil
• 5 slices of tofu
• 5 slices of tempeh
• 1/2 cup cashews
• 1/2 cup edamame
• 4tbs chopped kale
• Red chilli to serve
• Sesame seeds to serve

Method

Mix together the dressing ingredients and leave aside. Heat the coconut oil in a non stick fry pan then add the tofu, tempeh and cashews until crisp and caramelised.

Bring a pot of water to the boil then add in the soba. Cook until tender, this should only take about 5 minutes. Drain and rinse with water.

To serve, place the ingredients around the soba noodles in a bowl. Finish by sprinkling the sesame seeds over the top, drizzle the sauce over the top and you’re done!

Kitchen notes...

I went all vego here but if if you want to add grilled chicken or a a boiled egg – go for it!