Chilled soba noodle salad with peas and broad beans

1. To make the dressing, finely grate the fresh root ginger into a medium bowl. Reserve some of the mint, salad onions and sesame seeds to garnish and put the remainder in the bowl. Add the sesame oil, garlic, soy sauce, mirin, peanut butter and rice vinegar and whisk to combine. Whisk in the sriracha a little at a time, to taste.

2. Cook the peas and broad beans in a large pan of salted boiling water for 3-4 minutes until tender. Transfer to a bowl with a slotted spoon, keeping the water on the boil. With a fork, lightly mash some of the peas and beans to break open their skins, taking care to leave some whole. Add most of the peas and beans to the dressing. Cover and put in the freezer to chill while you prepare the rest of the dish.

3. Add the noodles to the boiling water; cook according to the pack instructions until just tender. Drain then immediately transfer to a large bowl of cold water and thoroughly wash the noodles with your hands to remove the starchy coating. Drain thoroughly. In a large bowl, toss the cold noodles with the dressed peas and beans to combine. Cover and chill for 10 minutes before serving, so the noodles absorb the flavours. Serve with the remaining peas, beans, sesame seeds, salad onions and mint scattered over.