Bouncy noodles, crispy tofu and just-tender veg make an ensemble cast of textural deliciousness in this fast weeknight bowl. A sesame-laced, quick-mix sauce coats every thing in balanced sweetness for noodles that make no apologies for being downright irresistible.
Boil the kettle in preparation for step 3. Cut tofu into 2cm pieces. Place tofu in a bowl with cornflour, ½ teaspoon salt flakes, a pinch of pepper and ½ the sesame seeds and toss to coat.
Heat vegetable oil in frypan over medium high heat. Add tofu and cook, turning occasionally, for 4–6 minutes or until golden.
Trim beans and cut into thirds. Thinly slice spring onions. Slice cabbage.
Place noodles and beans in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain and return to the same bowl. While noodles are softening, continue with step 5.
Place teriyaki sauce, rice wine vinegar, sesame oil, soy sauce and remaining sesame seeds in a small bowl and mix to combine. Season with salt and pepper.
Add cabbage, dressing and most of the spring onion to bowl with noodles and beans and toss to coat. Divide between bowls and top with tofu and remaining spring onion to serve.