66 WD✦ 3 green onions
✦ ½ tsp dried chilli flakes
✦ 2 garlic cloves, crushed
✦ 2 tbsp tamari
✦ 2 tbsp Chinese
black vinegar
✦ 2 tbsp sesame oil
✦ 1 bunch choy sum,
trimmed, halved
✦ 180g dried green tea
soba noodles✦ 250g frozen edamame,
thawed, shelled
✦ toasted sesame seeds,
to serve (optional)1 Cut 1 green onion into 6cm
lengths, then into long strips,
place in a bowl of iced water
to curl. Thinly slice remaining
green onions.
2 Combine chilli flakes, garlic,tamari, vinegar, 1 tbsp of the
sesame oil and the sliced green
onion in a small bowl.
3 Bring a saucepan of salted
water to the boil over high
heat. Cook choy sum 1 min or
until tender and crisp. Remove
with tongs, place on a plate
and drizzle with the remaining
1 tbsp sesame oil.
4 Return the saucepan of waterto the boil. Add noodles, cook
3 mins. Add edamame to
noodles, cook a further 1 min
or until noodles are tender and
edamame heated through. Drain,
return noodles and edamame
to the pan. Add chilli garlic
sauce, toss gently to combine.
5 Divide noodles and choy sum
between bowls, top with green
onion curls and sesame seeds.SOBA NOODLE BOWLS WITH CHILLI GARLIC SAUCE
SERVES 2 PREP + COOK 20 MINSTURNING
JAPANESE!
TIP
Some major
supermarkets sell
shelled edamame.
If so, you will
need 120g.Everyday
food
Say ‘konnichiwa’ to these light and delicious
dishes – and they’re all vegan, too