400g (14oz) soba noodles
4 heaped tbsp peeled and roughly chopped root ginger
4 tbsp toasted sesame oil
4 tbsp freshly squeezed lime or lemon juice
4 tbsp tamari or soy sauce
400g (14oz) ready-to-eat smoked tofu, cubed
1/2 large cucumber, very finely sliced
4 tbsp sesame seeds, lightly toasted in a dry frying pan until they start to turn golden
1 Cook the noodles according to the pack instructions. Soba noodles usually require boiling for 5 minutes then refreshing in cold water.
2 To make the dressing, in a blender, whiz together the ginger, sesame oil, lime or lemon juice and tamari or soy until smooth – or as smooth as you can get the ginger in your blender. Some bits will probably remain, which is fine.
3 Pour the dressing over the noodles, add the tofu cubes and cucumber slices, and toss together. Heap into bowls and scatter with the toasted sesame seeds.
Gluten-free, wheat-free if you use tamari, dairy-free • V • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.