Chard and peanut soba noodle bowls

1. For the pickled cucumber, heat the sugar and vinegar with 100ml water in a small saucepan, until the sugar has dissolved. Take off the heat and stir in the ginger, chilli flakes (if using) and cucumber; season and set aside.

2. Drop the chard into a pan of boiling, salted water and cook for 2-3 minutes until wilted. Using a slotted spoon, transfer the chard to a colander, then rinse under cold water and leave to drain. Add the noodles to the same pan of boiling water and cook according to pack instructions. Drain, rinse well under cold water, then tip into a large bowl. In a blender, whizz together the tahini, peanut butter, soy sauce, garlic, ginger, lime juice, ½ the cooked chard and 3-4 tbsp water. Pour over the noodles and toss to combine; season.

3. Meanwhile, heat the oil in a frying pan then stir-fry the tofu for 4-5 minutes until golden. Scoop it out onto a plate, then add the remaining chard to the pan, season and sauté for 2-3 minutes until piping hot. Divide the noodles between 4 shallow bowls and top with the tofu, wilted chard and pickled cucumber (discarding the pickling liquid).