Chili oil dressed noodles with bison and asparagus

For the chili oil vinaigrette, mix the peanut butter or tahini, sesame oil, soy sauce, chili crisp and the juice from half a lime; adjust the ratios after tasting. It keeps in the fridge almost indefinitely.

Toss a pack of soba noodles into boiling water and cook eight minutes before draining.

Set a pot of water back on to boil with a big pinch of salt, add the asparagus and cook three to four minutes, then strain and chop into small pieces.

Set a griddle or skillet over high heat with lean ground bison, salt and two cloves of minced garlic; break the meat up with a potato masher and optionally sprinkle on togarashi.

Let it brown and scrape with a spatula to mix the brown bits through.

Once cooked through, add a spoonful of the chili vinaigrette and transfer to a container. All the components store in the fridge.

To assemble, put 15 grams or a tablespoon of the vinaigrette in the bowl, add 1.5 servings of cooked soba, the asparagus on the side, the beef in the centre, fresh sliced scallions and an extra five gram drizzle of sauce; mix everything together.