Recipe Ingredient
- 135g black soba buckwheat noodles (Japanese noodles, available at Japanese supermarkets)
- 60g bean sprouts, both ends tailed and blanched
- 1 tbsp sliced red chilli
- 1 tbsp chopped spring onions
- 1 tbsp toasted sesame seeds
- Dressing (mixed well)
- 2 tbsp good quality light soy sauce
- 2 tbsp premium oyster sauce
- A pinch of sugar
- 1 tbsp sesame oil
- 1 tbsp chilli oil
- A dash of pepper
Instructions
- Bring a pan of water to a rolling boil. Add the soba noodles and cook for about 1 minute, stirring to separate the noodles.
- Reduce the heat to medium and continue to cook the noodles for another 1 minute, while stirring the noodles.
- Remove and rinse well in cold water. Drain.
- Toss the well-drained soba noodles with the dressing in a mixing bowl.
- To serve: Place required amount of soba noodles in individual plates and garnish with some bean sprouts, sesame seeds, chopped spring onion and chilli.
