• 100g Buckwheat noodles
• 1/2 a medium carrot
• 1 head of pak choi and extra for serving if you want
• 1 whole Red pepper
• 5 baby sweetcorn 
• 1 handful of sugar snap peas
• 2 spring onions 
• 50g of sunblush tomatoes
• A small hand full of baby spinach 
• 1cm chunk of ginger 
• 2 cloves of Garlic
• Pinch of chilli flakes
• Cashews for garnishing  
• Pinch of sesame seeds for garnishing

For the sauce:

• 30ml tamari or soy sauce 
• 60g tahini
• 20ml maple syrup/raw honey
• 80ml water

• First off, boil some water and place the buckwheat noodles in, turn down to a medium/low heat and boil for 5 minutes. 
• Whilst the noodles are cooking place a frying pan on medium heat and add a teaspoon of coconut oil into the pan. 
• Now start preparing all of the vegetables into thin julienne type slices
• Once the pan is ready, cut the sun blushed tomatoes with scissors into small pieces straight into the pan
• Now add all of the veggies and a pinch chilli flakes, salt and pepper. Allow these to cook for a couple of minutes until they are all soft and have a bit of colour, lastly add in the spinach 
• Once this is cooked turn off the heat to the pan and pour half the sauce over and stir in. 
• The noodles will be cooked now so drain them and place into a mixing bowl. Pour the ingredients from the pan into the mixing bowl as well along with the other half of the sauce and mix around until evenly covered.
• Now it’s ready to serve. I finish mine off with another pinch of chilli flakes, some slices of spring onions, cashews, sesame seeds and a wedge of lime.