Cold Noodle Soup with Hoisin Tempeh & Mushrooms

Method

1. 1 In a small bowl, mix the sliced cucumber with the rice vinegar, sugar and salt until the sugar and salt dissolve. Set aside to pickle while you get on with the rest.
2. 2 Whisk together the dark soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame seeds and water in a small bowl. Set aside.
3. 3 Heat a glug of toasted sesame oil in a non-stick pan over a low-medium heat. Add the garlic and cook for about 30 seconds until fragrant. Add the mushrooms and stir to combine, then add the tempeh. Cook for about 5 minutes, stirring often so nothing sticks, until the mushrooms turn golden and the tempeh has lost most of its moisture.
4. 4 Turn off the heat, pour in the marinade and stir well to coat everything evenly. Set aside.
5. 5 Bring a pan of water to the boil and drop the noodles in just long enough to separate, about 1-2 minutes. Drain and rinse under cold water to stop them cooking further and cool them down.
6. 6 Blitz the silken tofu, tahini, miso paste, rice vinegar, soya milk and ice cubes together until smooth and creamy. Blend in the chilli crisp oil here, or save it to drizzle on top.
7. 7 Divide the noodles between two bowls, pour over the soup and stir to combine. Top with the hoisin tempeh and mushrooms, the pickled cucumber, a sprinkle of sesame seeds and extra chilli crisp oil if you like.