Spring is full of vibrant, colourful veg, such as beetroot, carrots, rhubarb, rocket, spring onion and watercress. Today’s dishes are great for impressing vegetarian friends or family, or if you simply want a meat-free dish without feeling as if you’re missing out. If you don’t want to use tofu, swap it for crunchy veg, such as carrot, asparagus or spring cabbage, to create a contrasting texture for the noodles.
