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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
1½ tsp toasted sesame oil
1/2 x 130g pack watercress, spinach & rocket (or whatever you have to use up, wilted is fine)
1/2 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
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
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.
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.
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
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