Vegan Sriracha ‘Meatballs’ with Noodles and Grilled Vegetables

Ingredients

• Vegan “Meatballs”
• 1 tablespoon white chia seeds
• One 10-ounce block of firm tofu, pressed
• ¼ cup buckwheat flour, plus more as needed
• 3 scallions, very finely sliced
• 3 garlic cloves, crushed
• 1 small red chile, finely chopped
• Handful of cilantro, chopped
• 3 tablespoons sriracha
• 2 tablespoons sesame oil
• 1 tablespoon tomato puree
• 1 tablespoon coconut oil
• Sauce
• 5 tablespoons sriracha
• 5 tablespoons ketchup
• 3 tablespoons maple syrup
• For Serving
• 10½ ounces rice noodles
• Vegetables (such as asparagus, Chinese cabbage, Tenderstem broccoli, radishes, carrots and sugar snap peas), sliced into strips
• Cucumber and carrot ribbons
• Lime wedges
• Sesame seeds
• Scallions, sliced