INGREDIENTS

Dressing
1/4 cup brown rice vinegar
1/3 cup soy sauce
2 tablespoons olive oil
1 tablespoon sesame oil
1 lemon, zest and 1.5 tablespoons of juice
1 tablespoon ginger, grated
1 tablespoon honey
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon chilli oil

Noodles
500 g soba noodles
300 g tofu, sliced into rectangles
300 g enoki mushrooms, separated
3 spring onions, thinly sliced
1/4 cup fresh coriander
peanut oil
sesame seeds

TO MAKE

Over medium heat, fry the mushrooms and spring onions in a dash of peanut oil until lightly browned and fragrant. Remove from frying pan and set aside to cool. Wipe pan clean and add the sliced tofu and fry until firm and golden on both sides. Add to the mushrooms and spring onions to cool. In a dry pan once more, toast the sesame seeds for just a few minutes, being careful not to burn them.

Bring a saucepan of water to the boil with a pinch of salt and add the soba noodles, cooking for about 6–9 minutes or as per packet instructions. Once tender, drain and rinse under cold water, setting aside to cool.

To make the dressing, combine the lemon zest, ginger, honey, cayenne and salt in a food processor and blend until smooth. Transfer mixture to a jar and add the lemon juice, brown rice vinegar, soy sauce, shaking to combine. Add in both the olive and sesame oils and shake once again.

Once noodles and mushroom mixture have cooled, toss together in a large bowl. Add the dressing a little at a time to taste, along with the toasted sesame seeds and toss again. Let sit for about 30 minutes in the refrigerator, allowing the sesame seeds to infuse the flavour before serving. Divide into bowls and top with the fresh coriander and a drizzle of chilli oil.

Image via Better Recipes.