Soba noodles with sesame, pickled carrot, cucumber and ginger | Maggie Beer

Ingredients

• 70ml rice wine vinegar
• 22g Sugar
• 5g salt
• 2 medium sized Carrots- peeled and cut into julienne thin batons
• 1/2 telegraph Cucumber- peeled with a peeler and cut into 2mm thin strips
• 1 packet (8oz) Soba Noodles
• 50g tahini
• 15g rice vinegar
• 12g finely grated fresh ginger
• 25g white miso
• 15ml teaspoons soy sauce
• 15ml sesame oil
• 1/2cup water
• 120g chopped toasted cashew nuts
• 20g freshly picked mint or fresh shiso leaves - chiffonade
• 20g fresh Thai basil - torn
• 300g silken firm tofu- pan fried in olive oil, seasoned with sea salt
• Soy Sauce to serve