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:
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).
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.
Drain the boiled noodles in a colander and set aside to be used in a moment.
In a large pot/hotpot, heat the peanut/rice oil over a medium-high heat for a minute.
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).
Add soba noodles and sauce, and combine over medium heat.
Season to taste with additional soy (be careful with how much you add, I recommend doing it in 1 tbsp amounts, mixing, and taste).
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!