First posted: Apr 30, 2020

Spicy Singapore Noodles


With Mushrooms, Soba Noodles and Zingy Ginger and Sesame Sauce



Cooks in:        Serves:2

  • 150g soba noodles (buckwheat noodles, gluten free)
  • 250g mushrooms, roughly chopped
  • 150g edamame beans (or sugar snap peas, halved lengthways)
  • 2 spring onions, finely chopped
  • 1 Tbsp chopped fresh coriander, to serve
  • 1 Tbsp toasted sesame seeds
  • Lime wedges, to serve
Ginger and Sesame Sauce
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 clove garlic, minced
  • 1 red chilli, de-seeded and finely chopped
  • 1 heaped tsp grated fresh ginger
  • 1-2 Tbsp fresh lime or lemon juice
  • 1 Tbsp hot water, to loosen if necessary

What to do

1. Add the noodles to a large pot of salted boiling water and cook for 8-10 minutes or until just cooked through but still al dente.

2. Meanwhile, mix the dressing ingredients together and adjust to taste. Set aside.

3. If your sesame seeds are not toasted, toast them now in a non-stick pan over a medium heat for 3-5 minutes and set aside.

4. Add 1 Tbsp olive oil to a large non-stick pan over medium-high heat and fry the mushrooms until golden. Add the edamame beans or sugar snap peas, stir through and turn off the heat. They will warm through from the residual heat in the pan but still keep their crunch.

6. Serve the noodles topped with the mushrooms, edamame beans, spring onion and coriander and then drizzle over the dressing.

I usually buy frozen edamame beans and then just take out a handful or two and cover them in boiling water for a couple of minutes before shelling and adding to the dish at the last minute.

Photo Credit Henk Hattingh

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