3 tbsp Braggs liquid aminos

1 tbsp rice wine vinegar

2 tsp maple syrup

4 garlic cloves, pressed

1 tbsp nutritional yeast

2 tsp garlic chili paste

1 tbsp tamari paste

1 tsp toasted sesame oil

1 tsp cornstarch

4 dried shiitake mushrooms

13 oz soba noodles (use 100% buckwheat for GF version)

2 tbsp high smoke point oil

7 oz broccoli, sliced thinly

red cabbage sliced thinly

½ sliced red onion

½ bell pepper, sliced thinly

1 small carrot, sliced thinly

7 oz favourite marinated tofu (I used Japanese-style tofu filets by Taifun), cubed (optional)

4 spring onions / scallions, thickly sliced

A large handful of bean sprouts

1 tbsp toasted and crushed sesame seeds, to garnish

Shop-bought shredded and pickled ginger (if you don't have any, grate some fresh ginger into the sauce)

1. Pour boiling water over rinsed dried shiitake, set aside to infuse for as long as you can.

2. In a small bowl, combine all the sauce ingredients plus 3 tbsp of water. If skipping mushroom soy sauce, add 2½ tbsp of shittake infused water instead of water and an extra 2 tsp of soy sauce (or tamari). Set aside.

3. Cook your noodles just a couple of minutes less than you would normally. Refresh under a cold tap and set aside.

4. Slice the softened mushrooms.

5. Heat up a wok on a medium heat. Add the oil and allow it to get really hot - until it starts shimmering.

6. Add in broccoli and cabbage - stand back as the oil might splash when you add the veggies in. Stir-fry for 2 minutes on a high-medium heat.

7. Next add in baby corn, pepper, carrot, tofu, spring onions and sliced shiitake (if using). Stir-fry for another minute.

8. Push all the veggies to the side of the wok and add in the sauce to the bottom of the wok, making sure you give it a good stir before adding to the work or else the cornstarch will be left at the bottom of the bowl.

9. Allow the sauce to bubble for 15-30 seconds and then add the noodles.

10. Mix the noodles into the sauce. Then add sprouts and incorporate the noodles into the veggies and tofu.

11. Divide between two bowls. Serve topped with toasted sesame seeds and pickled ginger.