Popular in Northern Japan, soba noodles are made from buckwheat flour, which gives them a slightly nutty flavour. In this quick and simple dish, the thin brown noodles are delicious stir-fried with protein-rich tofu and crunchy water chestnuts.
Put the soy sauce, sherry, sesame oil, garlic, chili pepper flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes and toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
Bring a large pot of water to a boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
While the noodles are cooking, heat a wok or large, deep frying pan until hot, then add the oil. Drain the tofu, reserving the marinade, and stir-fry in the hot oil for about 30 seconds. Add the bokchoy and water chestnuts and cook for a further minute, stirring all the time.
Tip in the cooked noodles and reserved marinade. Cook for a further 1-2 minutes or until heated through and the bokchoy has wilted. Serve sprinkled with sesame seeds.
Each serving: 16.5 g protein, 15 g fat of which 2 g saturates, 32 g carbohydrate, 4 g fibre, 336 Calories