Cut the broccoli into bite-sized florets and trim the snow peas.
Once the water is boiling, add the soba noodles and cook them according to the package instructions. Add the broccoli florets to the boiling water 1.5 minutes before the soba noodles are done, followed by the snow peas which need no more than 60 seconds to blanch.
Now drain off the water and rinse the soba noodles, broccoli and snow peas under cold running water, or even dunk them into an ice-water bath. This stops them from continuing to cook when removed from the heat, ensuring that the vegetables keep their colour and crunch. Once cool, add them to your salad or serving bowl.
Cut the capsicum and tofu into bite-sized pieces. Add them to the salad bowl.
For the dressing, combine the juice from 1 lime with the soy sauce and sesame oil in a small dish before pouring this dressing over the salad. Mix everything until combined.
To serve, add the dressed soba noodle salad onto your dish and top it with sesame seeds and thinly sliced spring onion.