with Hoi Sin & Soba Noodles
Take the soba noodles and cook as per the packet instructions, drain and set aside.
Heat a little oil in a wok or large frying pan and cook the Chilli Bury
until crisp on the outside edges. Remove and place on absorbent kitchen paper.
Clean the pan and add a little more oil.
Add the ginger and garlic and allow the flavours to infuse for a few moments before adding the mixed vegetables.
Stir fry the vegetables for 2-3 minutes, keeping the contents of the pan moving.
Add the black pudding
and hoi sin sauce and heat for a further minute.
Toss in the cooked soba noodles.
Serve with a sprinkling of sesame seeds.
1 Packet soba noodles
6 Baby sweetcorn (chopped into 1cm pieces)
1 Carrot (cut on an angle)
50g Mange tout
12 Small broccoli florets
5 Red radishes (cut into quarters)
4 Spring onions (cut into 2 inch pieces)
120g Hoi sin sauce
1 Thumb sized piece of ginger (peeled and cut into matchstick sized pieces)
2 Cloves of garlic (crushed)
Oil to stir fry
Preparation Time: 20 minutes
Cooking Time: 10 minutes
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