Soba Noodles With Ginger, Cucumber & Roasted Chilli Oil

Soba Noodles With Ginger, Cucumber & Roasted Chilli Oil

These noodles are wonderfully fresh and quick. Soba noodles made from 100% buckwheat flour have higher levels of fibre and protein and fewer calories compared to noodles or pasta made
from refined wheat. The roasted chilli oil gives the noodles a real kick while the cucumber provides a nice soothing balance.
Total Time
20 Minutes
400g of dried soba noodles
2 tbsp of sunflower oil
6 spring onions, thinly sliced, white and green parts separated
25g of ginger, peeled and cut into thin strips
2 garlic cloves, finely chopped
100ml of soy sauce
2 tsp of toasted sesame oil
50ml of mirin
For the roasted chilli oil
3 tbsp of sunflower oil, plus extra (optional)
6 garlic cloves, finely chopped
2 shallots, finely chopped
4 tbsp of chilli flakes
2 tbsp of soy sauce
1 tsp of sea salt
To serve
2 cucumbers, cored and peeled into ribbons
sesame seeds, to garnish
Step 1

Begin by making the roasted chilli oil. Heat the oil in a saucepan over a medium heat and fry the garlic and shallots for 1–2 minutes. Add the chilli flakes and cook for another 3–4 minutes on a low heat. If it is looking a little dry, add a bit more oil. Add the soy sauce and salt then set aside and leave to cool. This recipe makes more chilli oil than needed but it will keep for up to 2 weeks in a sealed jar
in the fridge.

Step 2

For the noodles, cook the soba noodles following the instructions on the packet, drain and leave to cool.

Step 3

Heat the oil in a wok over a medium to high heat and fry the white parts of the spring onions along with the ginger and garlic for 1 minute. Add the soy sauce, sesame oil and mirin followed by the cooked soba noodles. Toss to combine and check that the noodles are heated through.

Step 4

Serve the noodles with the cucumber ribbons on top, then scatter over the sesame seeds and the reserved spring onion greens, with some roasted chilli oil on the side.

Step 5

MasterChef Tip: You can use a teaspoon or a dessertspoon to peel the ginger. You will have much less wastage compared to using a peeler or a knife as it will contour more easily into the ginger.

Recipe Courtsey Of MasterChef Green By Adam O’Shepherd With Contributions From MasterChef Champions.
Photography by Adam and Marie O’Shepherd.

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