Japanese tofu noodles

Ingredients

• 270g packet soba noodles
• 1 bunch asparagus, thinly sliced diagonally
• 200g packet Japanese teriyaki tofu
• 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced diagonally
• 1/3 cup sushi soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons sesame oil
• 1/4 teaspoon wasabi paste
• 1 tablespoon sesame seeds, toasted

Method

1. Cook noodles following packet directions. Drain. Rinse under cold water. Drain. Place in a bowl.
2. Meanwhile, place asparagus in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until bright green and tender. Drain. Rinse under cold water. Drain.
3. Cut each piece of tofu into 4 squares. Add asparagus, tofu and cucumber to noodles. Whisk soy sauce, lemon juice, sesame oil and wasabi paste together in a jug. Pour over noodle mixture. Toss to combine. Sprinkle with sesame seeds. Serve.

Notes

• Serve with: Steamed or pan-fried salmon fillets or grilled chicken breast.

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