Ingredients

1/2 pack soba or udon noodles
250g tofu
vegetable oil
sesame oil
1/2 cup sesame seeds
1 sweet potato, diced
1 eggplant, diced
2 red onions, quartered
handful green beans
1 cucumber
2 cups rocket

Dressing:
1 lemon
1/4 cup olive oil
1/4 cup tamari
1 teaspoon sesame oil
2cm fresh ginger, finely chopped
1 clove garlic, finely chopped
1 red chilli, finely chopped
1 teaspoon wasabi
1 tablespoon raw sugar
chopped fresh mint &/or coriander

For the salad:
Pre heat oven to 180 degrees.
Cook the noodles in boiling water until just tender, then rinse in cold water & set aside.
Slice the tofu into 1.5cm slices and shallow fry in oil until browned both sides.
Drain on kitchen paper then sprinkle with sesame oil & set aside.
Meantime, toast the sesame seeds in a pan & set aside.
Toss the eggplant, sweet potato & red onions in olive oil and lay out on a baking tray.
Sprinkle the eggplant with salt & put the tray in the oven for 15 minutes or until well browned.
Steam the green beans for a few minutes until just tender.
Put all the hot ingredients into the freezer for a few minutes to cool them down.
Chop the cucumber finely and put in the salad bowl with the rocket and noodles.

For the dressing:
Combine all ingredients in a jar & shake well.

To assemble the salad, take the ingredients out of the freezer, add to the salad bowl, throw in the dressing and toss well.

Serves 4 as a side or 2 hungry people as a main meal.