Fork Inflammation

Ingredients (serves 2)

• buckwheat soba noodles
• 4 garlic cloves (grated)
• chilli crisp
• olive oil
• pak choi
• itsu gyoza
• fresh ginger (grated)
• lime juice
• spring onion (chopped)
• tin of coconut milk
• 2 tbsp miso paste
• 1 tbsp rice vinegar
• 3 tbsp peanut butter
• 3 tbsp tahini
• 2 tbsp honey
• vegetable stock
• low sodium soy sauce
• sesame seeds
• coriander (chopped)
• 2 eggs

Method

1. Heat some olive oil in a pan with the chilli crisp
2. Add the grated ginger and garlic into the pan and cook for a couple of minutes
3. Add the miso, peanut butter, tahini, honey, rice vinegar, honey and lime juice
4. Cook your noodles in a separate pot
5. Boil your eggs once your noodles have cooked (about 6 minutes for a nice jammy egg)
6. Then add the tin of coconut milk and your vegetable stock and gently simmer
7. Taste the broth and adjust the seasoning (if you’d like to add salt, more lime or chilli flakes)
8. Add your gyoza to the broth and let them cook in there
9. Put some pak choi on top of the broth for a couple of minutes until the leaves wilt and then take off and pop them on a chopping board until you’ve plated up
10. Peel your boiled eggs and cut them in half
11. plate your noodles and ladle over the broth
12. Top with your pak choi, the egg halves, spring onions and some sesame seeds and enjoy!