Ingredients
200g soba noodles (or other noodle of choice - simply follow the instructions on the packet. If you want to make it gluten-free, use buckwheat ones)
300g frozen soya beans (try Birds Eye)
300g sugar-snap peas, sliced in half (a bell pepper also works well)
6 medium-sized carrots, sliced into long strips
25g chopped fresh coriander
40g sesame seeds
For the sauce:
60ml tamari (to make it gluten-free) or soy sauce
2tbsp extra-virgin olive oil
1 small lime, juiced
1tbsp toasted sesame oil
1tbsp agave nectar (find in Holland & Barrett)
1tbsp white miso (it's a nice flavour but omit if you can't find it!)
2tbsp freshly grated ginger
1tsp chilli garlic sauce or Sriracha
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