Meera Sodha’s vegan recipe for tahini and soya mince noodles with pickled radishes | The new vegan

A spicy, tangy chilli bean sauce tossed through soft noodles and served with a crunchy pickle topping

Praise be – the family and I have found a restaurant that works for all of us. It’s Tonkotsu in east London, a canteen-style place where the kids can slurp noodles out of bento boxes to their hearts’ content and everything is wipe-clean, yet simultaneously classy. My order is always the chilli tofu hiyashi noodles, which are spicy, creamy, sharp and crunchy all at once. Naturally, I fell for them and had to try to make something similar at home. These are not as chirpy and bright as Tonkotsu’s, which have a citrussy ponzu base, and they’re a bit broodier, too, but nevertheless I’m now addicted.