Soba Noodles With Ginger, Cucumber & Roasted Chilli Oil

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.

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

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.

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.

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.