Vegetable Hakka Noodles

Place a large pot of salted water on to boil for the soba noodles. Drain the tofu and cut into cubes. Peel and mince 1 tsp ginger. Peel and mince 2 cloves garlic. Deseed and slice the red bell pepper. Peel and slice the onion. Thinly slice the savoy cabbage. Roughly chop the cilantro.

In medium bowl, whisk together the tamari, agave, and curry powder. Drain and rinse the chickpeas and set aside half for the BBQ Chickpea Burger. You will be left with half for this recipe.

Once the water is boiling, add the soba noodles and stir. Cook until just al dente, about 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Toss the soba noodles with 1 tsp vegetable oil to prevent them from sticking.

Place a large nonstick skillet over medium-high heat and add just 1 tbsp sesame oil. Once hot, add the tofu and cook until crisp in places, about 3 to 4 minutes. Transfer the tofu to a plate and return the skillet to high heat with the remaining sesame oil. Add the ginger, garlic, sliced bell pepper, onion, and sliced savoy cabbage and cook, tossing occasionally, until the vegetables are softened, 3 to 5 minutes.

Add the cooked soba noodles, curry sauce, tofu, and chickpeas to the skillet. Gently toss the vegetable hakka noodles and cook until heated through, about 2 to 4 minutes.

Divide the vegetable hakka noodles between large plates. Sprinkle with chopped cilantro.