Ben Lewis

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Spicy Soba Noodles

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:

Sauce prep

Wash and cut Watercress into 3-4cm lengths

Cook Watercress until it wilts/reduces down

Add in cooked Soba Noodles and the sauce

Mix it all up!