Soy and Sesame Soba Noodles

Add the soba noodles to the boiling water. Note: be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Boil for 4-5 minutes, or until soft. Drain and refresh with cold water. Set aside.

Heat a large frying pan over a medium-high heat and add the roasted peanuts and black sesame seeds. Toast for 1 minute or until the sesame seeds start to pop. Add the sugar and water mixture and stir to coat the nuts in the syrup (about 15 seconds). Transfer the nuts to a sheet of baking paper and spread out to cool.Tip: the nuts will be very hot so don't try one just yet!

Return the frying pan to a high heat with a drizzle of olive oil. Add the mushrooms and cook for 6 minutes or until golden brown. Add the remaining soy sauce and cook for 1 minute or until all the soy sauce has absorbed. Add the carrot and snow peas and cook for 2 minutes or until softened but still retaining some crunch. Remove the pan from the heat.

Add the drained soba noodles (Tip: if the soba noodles have started to stick together, refresh again under cold water before adding them to the pan), soy and sesame dressing, spring onion, coriander and candied nuts and seeds to the the frying pan. Toss to coat.