Meals and Courses

  • 2 tablespoons groundnut or vegetable oil
  • bunch of spring onions, sliced
  • 2 garlic cloves, roughly chopped
  • 1 red chilli, deseeded and sliced
  • 4 cm (1½ inch) piece of fresh root ginger, peeled and grated
  • 125 ml (4 fl oz) black bean sauce
  • 750 ml (1¼ pints) vegetable stock
  • 200 g (7 oz) pak choi or spring greens, shredded
  • 2 teaspoons soy sauce
  • 1 teaspoon caster sugar
  • 50 g (2 oz) raw, unsalted shelled peanuts
  • 200 g (7 oz) dried soba noodles, cooked

Prepare all the vegetables in advance. When ready to serve, heat the oil in a saucepan. Add the spring onions and garlic and fry gently for 1 minute. Add the chilli, ginger, black bean sauce and stock and bring to the boil.

Stir in the pak choi or spring greens, soy sauce, sugar and peanuts, reduce the heat and simmer gently, uncovered, for 4 minutes.

Pile the cooked noodles into four serving bowls. Ladle the soup over the noodles and serve immediately.

Like This? Try These
More on Food