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
- Heat some olive oil in a pan with the chilli crisp
- Add the grated ginger and garlic into the pan and cook for a couple of minutes
- Add the miso, peanut butter, tahini, honey, rice vinegar, honey and lime juice
- Cook your noodles in a separate pot
- Boil your eggs once your noodles have cooked (about 6 minutes for a nice jammy egg)
- Then add the tin of coconut milk and your vegetable stock and gently simmer
- Taste the broth and adjust the seasoning (if you’d like to add salt, more lime or chilli flakes)
- Add your gyoza to the broth and let them cook in there
- 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
- Peel your boiled eggs and cut them in half
- plate your noodles and ladle over the broth
- Top with your pak choi, the egg halves, spring onions and some sesame seeds and enjoy!

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