Planet-friendly food

Lime & Double Ginger Soba Noodles

Serves 2

This recipe uses a lot of lime, which brings amazing zing, backed up by a double hit of ginger and coriander. I like these noodles with tofu, but any quickly sautéed vegetables, toasted peanuts or cashews would do. Sushi ginger is always in my fridge. It adds freshness and acidity and stands in when I have run out of fresh ginger. It’s great in salads, and the liquid it sits in works well in dressings. Any broccoli will work here, I use purple-sprouting broccoli but regular broccoli would be good, too. Remember to chop and use the stalks, too — no waste.

Ingredients

200g dried soba noodles200g extra-firm tofu250g broccoli, stalk thinly sliced, top cut into small florets100g mixed seeds (eg black and white sesame, sunflower and pumpkin)a handful of radishes, cut into thin roundsa small bunch of chives or garlic chives or chive flowers, finely chopped2 tablespoons pickled sushi ginger, roughly chopped (optional)