Soba noodle bowls with asparagus, tofu & ginger dressing

Bring a large saucepan of water to the boil, add the asparagus and simmer for 3 minutes. Scoop out with a slotted spoon and drain on kitchen paper. Add the noodles to the pan and simmer for 5 minutes, then drain and rinse under a warm tap to remove excess starch. Shake dry thoroughly.

Mix the dressing ingredients in a small bowl. Place the cucumber in a separate bowl and toss with 1 tbsp of the dressing. Set both aside until ready to serve.

Divide the noodles between bowls and top with the cucumber (and extra dressing in the bowl). Arrange the tofu and asparagus on top and spoon over the remaining dressing. Scatter with the salad onions and sesame seeds (if using), then serve.