Warm Greens Noodle Salad

Bring a small saucepan of water and a large saucepan of water to a boil. Prepare an ice bath for the boiled eggs. Boil the eggs in the small saucepan and then drain, cool and peel. Once peeled, cut the eggs into quarters.

Once the large saucepan of water is boiling, cook the noodles according to the directions on the packet. Drain and rinse in cold water, then set aside.

Cut the woody ends from the asparagus, then cut into 4 cm (1½ in) pieces on a diagonal. Cut the zucchini into batons about the same length. Top and tail the beans. Cut the roots and greens off the spring onions, then slice them.

Toss the bok choi leaves, asparagus, zucchini, green beans in a mixing bowl with the olive oil and a pinch of salt, then sauté in a frying pan over a medium heat, turning often until brown all over. You may need to do this in batches to prevent overcrowding.

Toast the sesame seeds in a dry frying pan over a medium heat, stirring and tossing frequently until lightly golden and fragrant. Transfer to a dinner plate and allow to cool, then blitz in a high powered blender for approximately 10 seconds until finely ground but before a sticky, crumbly paste has formed.

Combine the Japanese mayonnaise, rice vinegar, light soy sauce, maple syrup, and sesame oil in a bowl or measuring cup and whisk to combine. Add the ground sesame seeds and stir to combine.

Add the sliced spring onions to the noodles along with the spinach, half the sesame mayo. Use your hands or a fork to combine, then transfer to serving bowls.

Top with warm veg, drizzle with the remaining dressing, then top with avocado and eggs, and crispy shallots or chilli flakes – or both.