Add some sesame oil to your wonderful wok, and stir fry garlic shoots, spring onion, broccoli, shimeji mushrooms and organic tofu, with a few splashes of soy sauce.

Make the sauce by using a mortar and pestle to crush 1 clove of garlic, 1 red chilli and 3 tbs of palm sugar. Then in a bowl add juice of 2 limes, 2 tbs of fermented fish sauce, a splash of mirin, 1 tbs of aged rice vinegar, and a bunch of chopped coriander and mint. Mix well.

Boil Hakubaku soba noodles until ready to rock. Place noodles in a large bowl, add vegetables, pour over sauce and finish with ginger and a sprinkle of sesame seeds. Voila!

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