Waitrose and Partners
Ginger & chilli soba with salad greens, coriander and king prawns

Ginger & chilli soba with salad greens, coriander and king prawns

If you have some red pepper to use up, slice it as thinly as you can and add it to the pan, along with the salad leaves in Elly Curshen's leftovers recipe.

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  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook6 mins
  • Total time11 mins

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  • 100g soba noodles
  • 2 cm piece ginger, peeled and finely grated
  • 1 tbsp soy sauce (I used Kikkoman All-Purpose), or tamari to keep it gluten free
  • 2 tsp Cooks’ Ingredients Chilli & Garlic Sauce
  • tsp toasted sesame oil
  • ½ x 130g pack watercress, spinach & rocket (or whatever you have to use up, wilted is fine)
  • ½ x 150g pack coriander & chilli king prawns (see tips for a tofu version)
  • ½ tsp sesame seeds, to serve
  • ½ salad onion, thinly sliced, to serve


  1. Bring a saucepan of water to the boil for the noodles. While it heats up, make the sauce. In a small bowl. Stir together the ginger, soy sauce, the chilli and garlic sauce, and 1 tsp toasted sesame oil.

  2. Add the noodles to the boiling water. Stir, then simmer for 5 minutes. Drain in a sieve. Give them a quick rinse with freshly boiled water and drain well.

  3. Put the salad leaves and remaining sesame oil in the hot noodles pan. Tip the noodles on top. Using tongs, toss to combine. The leaves will wilt from the residual heat of the pan and the noodles. Add the sauce and prawns, then toss until well incorporated and heat through until piping hot throughout. Serve sprinkled with the sesame seeds and salad onion.

Cook’s tip

Swap the prawns for finely diced Taifun Smoked Tofu, if you like. Note that the Cooks’ Ingredients Chilli & Garlic Sauce is not vegan, so swap for a fish-free version if you need.


Typical values per serving when made using specific products in recipe


2,445kJ/ 581kcals



Saturated Fat












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