Step 1

Heat the oven to 240C (220C fan)/475F/gas Heat a griddle pan or, if you don’t have one, the grill.

Step 2

In a small bowl, mix the butter, miso, honey, half the soy sauce and the whites of the spring onions.

Step 3

Griddle or grill the cabbage wedges for 10-12 minutes, turning them when lovely griddle marks appear on each side. Transfer to an ovenproof pan with a lid and spoon over the miso butter. Cover and roast, turning the cabbage once, for 15 minutes, until tender.

Step 4

Meanwhile, bring a pan of salted water to a boil and cook the noodles according to the packet instructions.

Step 5

While they are cooking, whisk the tahini, sesame, remaining half of the soy, vinegar and a teaspoon or so of honey to create a thick paste. Taste, then adjust the seasoning with more honey and/or vinegar.

Step 6

Once the noodles are cooked, drain, reserving some of the cooking liquid, then toss in the tahini mix, adding splashes of the reserved water to create a lovely, creamy sauce.

Step 7

Pile the noodles on to plates and lay the cabbage wedges on top or to the side. Spoon over any cabbage cooking juices, scatter on the green parts of the spring onions and sesame seeds, and serve with your favourite chilli oil to drizzle over liberally.