Sesame-ginger tofu noodles

Bring a large pan of salted water to the boil. Add the baby corn and sugar snap peas, then simmer for 1 minute. Use a slotted spoon or sieve to transfer to a plate and set aside. Drop the noodles into the same pan and cook for 4-5 minutes, stirring frequently. Drain in a sieve and rinse under cold water, then put back into the pan and toss with a splash of sesame oil to prevent sticking.

Meanwhile, make the dressing in a large bowl by mixing together the 2 tsp sesame oil, ginger, soy sauce, rice vinegar and maple syrup. Roughly chop the cooked baby corn and sugar snaps and add to the dressing, along with the noodles and avocado. Toss everything together well.

Scatter the tofu on top of the noodles, followed by the salad onions. Drizzle with a little more soy sauce and sprinkle with shichimi togarashi, too, if liked.