Step 1

To make the coriander pesto, place the coriander, mint, cashews and lime juice in a food processor. Process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.

Step 2

Cook the edamame or broad beans in a large saucepan of boiling water for 2 mins or until heated through.

Step 3

Use a slotted spoon to transfer the edamame or broad beans to a bowl of cold water. Drain. Peel. Place in a bowl.

Step 4

Meanwhile, add noodles to the water in the pan and cook for 2 mins or until almost tender. Add the baby broccoli and asparagus to the pan and cook for 1 min or until bright green. Remove from heat. Stir in the choy sum. Refresh under cold water and drain well. Add to the edamame or broad beans in the bowl.

Step 5

Combine the sesame seeds and chilli flakes, if using, on a plate. Add the tofu and turn to coat. Heat the oil in a large frying pan over medium heat. Cook the tofu for 2 mins each side or until golden.

Step 6

Add half the pesto to the noodle mixture and toss to combine. Divide among serving bowls. Drizzle with the remaining pesto. Top with tofu.