Bring a very large pot half-filled with lightly salted water to the boil. Add the noodles and, after 30 seconds, give them a stir. Bring back to the boil, then add a cupful of cold water to ‘shock’ the noodles, and cook until al dente. Drain in a colander and refresh under cold running water and drain again. The reason you need to use a large pot is that these noodles often ‘foam up’ and boil over.
Slice the tofu into pieces
Depending on your mushrooms, you can either keep them whole or slice them if they’re large. Heat a little more cooking oil with the remaining sesame oil and sauté the mushrooms to soften them. Then add the soy sauce and take off the heat – you want them still to have a little bite.
Blanch the pak choy by plunging it into boiling water for 30 seconds, then drain and refresh.
Make the wasabi mirin dressing, whisk the wasabi paste into the vinegar and mirin, then whisk in the oil and season it.
Mix the noodles with a little of the dressing and divide between 4 plates. Toss the mushrooms with the pak choy and sit this on top, then place pieces of the tofu on that, drizzle the remaining dressing over, then sprinkle over the almonds and spring onions.
© 2005 Peter Gordon. All rights reserved.