Red peppers/red bell peppers and spinach contain lutein, an anti-inflammatory ingredient which is protective against age-related macular degeneration.
- Cook the noodles in a large saucepan of lightly salted boiling water until al dente, adding the sugar snap peas and carrot during the last 30 seconds of cooking. Drain and set aside.
- Pour a splash of olive oil into a frying pan and cook the tofu block for 2 minutes on each side, or until light golden in colour. Cut the tofu into 1 cm/½ in strips.
- Add the tofu, radishes, red pepper, spinach and sunflower seeds to the noodles and other vegetables. Toss to combine.
- Put the dressing ingredients in a jar with a lid and shake to combine. Pour the dressing over the noodle mixture and serve.
270 g/9½ oz dried soba noodles
100 g/3½ oz sugar snap peas
1 large carrot, peeled, cut into matchsticks
2 tbsp olive oil
200 g/7 oz firm tofu
4 small radishes, thinly sliced
1 red pepper/red bell pepper, finely chopped
100 g/3½ oz baby spinach leaves
handful of sunflower seeds
For the dressing:
2 tbsp rice wine vinegar
1 tbsp miso paste
1½ tbsp olive oil
2 tsp soy sauce or tamari (wheat-free soy sauce)
1 tsp finely grated fresh ginger
1 tsp Dijon mustard
1 tsp maple syrup