1 spring onion, sliced at angles (reserve the tips to garnish)
1/2 red chilli sliced
1 tbsp mixed black/white sesame seeds
Juice of half a lime
1 tbsp chopped coriander to garnish
A sprinkle of black and white sesame seeds to garnish
Do this stuff
Soak the noodles in boiling water for 10 mins, until softened, drain, rinse and set aside.
Meanwhile, place the Tofoo in a bowl with the ginger, garlic, lime and tamari and leave to marinate for 30 mins.
Mix together the water, kimchi and soy sauce and add to the noodles.
Heat a wok, add a splash of vegetable oil and the sesame oil. Add the Tofoo and fry on a high heat for 3 mins.
Add the noodles, cook for another minute, then add the carrot, spring greens, courgette and radish and stir fry for another minute, before adding the edamame beans, beansprouts, spring onion and chilli. Stir and toss in the wok to combine.
Finish with the spring onion tips, sesame seeds, the lime juice and coriander. Serve with chopsticks.