Recipe of the week: Charred broccoli soba
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These hangover noodles (charred broccoli soba) are a doddle to make.
For a super speedy, nutritious and moreish dinner – whether you have a hangover or not – eat a bowl of this.
1 handful of tenderstem or purple sprouting broccoli, with any leaves removed (around 100g/4oz in weight)
About 100g dried soba noodles (2 nests)
1tsp each of sesame oil and neutral oil
½ each: red chilli, deseeded and diced; garlic clove, diced
2 radishes, sliced
1 spring onion, sliced
2tsp each sesame seeds, toasted; fried crispy shallots (store-bought)
1 fried egg to serve (optional)
For the seasoning sauce:
1tbsp each of light soy sauce and chilli oil (preferably homemade)
½tbsp Chinkiang black rice vinegar
¼tsp light brown sugar
1. Mix sauce ingredients and set aside.
2. Heat griddle pan on high and lay broccoli in. When you begin to smell charring aroma. Check broccoli and turn. Remove from the pan evenly charred. Set aside.
3. Cook noodles in boiling salted water until al dente. Tip into colander and rinse under cold water. Add sesame oil to coat them. Leave in the colander.
4. Heat neutral oil in wok/ frying pan over medium-high heat. Add chilli and garlic. Stir-fry for one minute. Add broccoli then noodles and fry for 30 seconds. Add radishes and spring onion. Remove wok from heat. Pour sauce over and use tongs to coat everything.
5. Sprinkle over toasted sesame seeds and crispy shallots and serve with a fried egg, if you like!
Hangover noodles (charred broccoli soba) from Dumplings And Noodles by Pippa Middlehurst