Add the drained soba noodles to the wok or skillet and coat them with the soy sauce and
the remaining sesame oil.
Add
the remaining sesame oil and swirl to coat, then add the tofu.
Stir in
the remaining sesame oil just before mixing with the cauliflower.
Just before serving, heat
the remaining sesame oil in a frying pan.
Heat
the remaining sesame oil in a large skillet or wok over medium - high heat.
Drizzle with
the remaining sesame oil and set aside.
Add the cooked soba noodles,
the remaining sesame oil and tamari and toss to fully coat.
Add the courgettes (zucchini), hazelnuts and
remaining sesame oil and toss together, then cook until the pears and sweet potato are cooked through, about 20 minutes.
Add
the remaining sesame oil and heat.
In a bowl, mix mayonnaise with sriracha, lemon juice and
remaining sesame oil.
Add
the remaining sesame oil to your wok or large pan and heat over medium high heat.