“It’s been one of those days where you blinked somewhere around 9.45am and somehow it’s now 8.30pm,” says plant-based food writer Richard Makin. Spicy tahini lime noodlesIngredients:(Serves 2)190g thin rice noodles40g kale, destemmed and roughly chopped1tsp toasted sesame oil2tbsp tahini paste2tsp gochujang (or substitute with harissa paste)2tbsp soy sauce (or substitute with tamari sauce)2tbsp lime juice1 small garlic clove, finely minced½tbsp minced fresh ginger160g cooked edamame beans½ cucumber, sliced2 spring onions, sliced2tsp crispy chilli oil1tsp sesame seedsSpicy tahini lime noodles (Richard Makin/PA)Method:1. While the noodles are soaking, put the kale in a separate bowl, drizzle with toasted sesame oil and massage until it softens slightly. In a small bowl, mix together the tahini, gochujang, soy sauce, lime juice, garlic and ginger to create a creamy dressing. Top each bowl with half of the edamame, cucumber slices, spring onion, crispy chilli oil, if using, and sesame seeds.