Soba noodles with an Asian twist


200 g soba noodles


30 g chopped spring onions, the green part

1 jalapeño, fresh

1 red chilli

2 tbsp finely chopped cilantro, including the stalks (optional)

6 garlic cloves

100 g chopped ginger

1 onion

1 tbsp sesame oil

6 dl vegetable broth

1/2 lemon, the juice

salt and black pepper


100 g carrots

100 g cabbage

100 g Bok Choi mini

50 g sugar snaps

50 g mung bean sprouts


2 tbsp sesame oil  

2 tbsp sesame seeds

2 radishes (optional)

salt and black pepper

The recipe is sponsored by Ecospira.


Soba noodles are made from buckwheat. Start by boiling them, cool immediately under cold water, drain and set aside. Regarding boiling time follow the package instructions, but make sure to boil the noodles in lots of water and watch it carefully so that they don’t become too soft and mushy.

Chop the veggies the way shown on the photos; spring onion, jalapeño, cilantro, chilli, ginger, onion, carrots and cabbage.  

Next up is making the broth. Heat the sesame oil in a large stockpot or skillet. When it’s hot add the spring onion, onion, garlic, ginger, chilli and jalapeño and fry in the piping hot oil for about 1-2 minutes. Add in the vegetable broth and lemon juice and let it simmer for about 3-5 minutes. Season to taste with salt and black pepper. Sprinkle the cilantro over towards the end.

Now fry the veggies a bit in sesame oil on a hot skillet, carrots come first, then cabbage and finally the sugar snaps, mung bean sprouts and Bok Choi mini. Sprinkle the sesame seeds over the veggies whilst frying. Season to taste with a pinch of salt and black pepper.

Add the soba noodles to the skillet and then pour in the broth. Mix carefully. Plate up and garnish with sprouts and thinly sliced radishes.

The recipe is sponsored by Ecospira.

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