Paul's Soba Noodle Salad

• eggplant - cut into cubes and dry fried, set aside
• asparagus
• green beans
• tofu - firm and cut into bite-sized cubes
• cashew nuts - dry toasted
• soba noodles
• spring onions
• red pepper
• coriander and mint - chopped/torn into small pieces

Dressing

• equal portions of lime juice, sweet chilli sauce, mushroom soy sauce, olive oil
• 1 clove garlic

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1. Heat peanut or olive oil in a pan, add 1 crushed clove garlic and sauté. Add eggplant and cook for 2 - 3 minutes. Add 2 tablespoons soy sauce and 1 tablespoon sweet chilli sauce - set aside.
2. Add more oil to pan and add more garlic and grated ginger, sauté. Add chopped tofu and cook for 3 - 4 minutes. Add 2 tablespoons soy sauce and 1 tablespoon sweet chilli sauce - set aside.
3. Steam green vegetables. Set aside and cool.
4. Cook noodles for 4 minutes, drain and rinse under cold water.
5. Mix/toss all together then add dressing just before serving.