I've taken flavour cues from Japan with this quick stir-fry. I love the rich umami of miso and sesame – the combo works really well with fresh veggies cooked quickly and tossed with slightly chewy soba. Tofu goes in for extra protein for bowls even the kids will love.
Bring a saucepan of salted water to the boil for the noodles. Combine miso, sesame oil, rice wine vinegar, sesame seeds, soy and honey in a small bowl and mix to combine. Set aside.
Cook soba noodles according to packet instructions. Drain and set aside. While noodles are cooking, continue with step 3.
Thinly slice cabbage, discarding core. Deseed and slice capsicum into thin strips. Thinly slice carrot on an angle. Thinly slice spring onion, keeping white and green parts separate. Peel and crush garlic. Cut tofu into 2cm pieces.
Heat 1 teaspoon oil in a wok or large frypan over high heat. Add cabbage, capsicum, carrot and white spring onion. Season with a pinch of salt and cook, tossing, for 2–3 minutes or until lightly charred. Add garlic and cook, stirring, for 1 minute. Transfer to a plate and set aside.
Add remaining oil to pan with tofu and cook, stirring occasionally, for 3–4 minutes or until tofu is caramelised and golden. Set aside. Push the tofu to one side of the pan. Return vegetables to pan with ½ the dressing and cook, tossing occasionally, for 1–2 minutes or until caramelised.
Divide noodles between bowls. Top with tofu and vegetables. Drizzle over remaining dressing and top with green spring onion to serve.