This simple and tasty recipe won the Clearspring recipe competition. It is ideal for a quick mid-week supper or a tasty lunch. The use of pickled ginger makes it light and refreshing. 

Serves 2-3

Ingredients

250g Clearspring Soba
100g block of firm tofu, sliced
1 clove garlic, chopped
1 tsp Clearspring Sushi Ginger, chopped
1 small pak choi, washed and sliced
5 Clearspring Shiitake Mushrooms, soaked and sliced
50g Clearspring Pickled Daikon, thinly sliced
100g bean sprouts, washed and drained
1 tbsp Clearspring Soya Sauce
Salt and pepper
Vegetable oil for deep-frying
1 tbsp toasted sesame seeds
3 spring onions, sliced

Method

1. Cook the soba noodles according to the directions on the packet. Drain and set aside.
2. Heat the vegetable oil in a pan. Deep-fry the tofu until crisp and golden brown. Drain and set aside to cool. When cool, cut the tofu into thin strips.
3. Heat 3 tablespoons of vegetable oil in a wok. Lightly fry the garlic without browning. Add the chopped ginger and stir for 30 seconds.
4. Now add the pak choi, shiitake mushrooms and sliced pickled daikon to the wok. Turn the heat up and fry for one minute.
5. Add the bean sprouts and then the soba. Stir continuously until the soba and the bean sprouts are heated through.
6. Add the soya sauce and season with salt and pepper.
7. Garnish with crispy fried tofu and spring onion.
8. Sprinkle with sesame seeds.

Recipe by Victoria Ashley.