This recipe is so quick and simple that it’s a go to option when we feel like having something yum for dinner - but don’t have the energy to cook something complicated. Also, despite me making this over a dozen times, it’s only just dawned on me that this is unintentionally a Vegan dish.

INGREDIENTS:

• 270g dried soba noodles (1 packet is 270g).

• 4 tablespoons soy sauce

• 2 tsp chilli bean sauce

• 2 tsp minced fresh garlic (5-6 cloves)

• 1 tsp sesame oil

• 6 cups watercress (1-2 bunches), cut into 3-4 cm long pieces

• 2 tbsp peanut/rice oil

• Toasted Sesame seeds (garnish)

• Optional, 1-2 Bullet chilli, chopped (to taste)

METHOD:

1. Bring a large pot of water to boil over high heat. Add soba noodles (270g) and cook for 3-4 minutes (or whatever the package instructions are for stir fry).

2. Whilst that is boiling, in a small bowl stir together the soy sauce (4 tbsp), chilli bean sauce (2 tsp), garlic mince and sesame oil (1 tsp). You can optionally add in 1 bullet chilli here, what I tend to do is cut it up, and add half a chilli to start with, and add to taste / heat tolerance of people eating it.

3. Drain the boiled noodles in a colander and set aside to be used in a moment.

4. In a large pot/hotpot, heat the peanut/rice oil over a medium-high heat for a minute.

5. Add Watercress (be careful, the water from washing the watercress might cause it to spit), heat/cook for 1 -2 minutes until wilted (note: I cook these using kitchen tongs).

6. Add soba noodles and sauce, and combine over medium heat.

7. Season to taste with additional soy (be careful with how much you add, I recommend doing it in 1 tbsp amounts, mixing, and taste).

8. Turn off heat, and serve with a garnish of toasted sesame seeds.

COOKING PHOTOS: