Ingredients

• 200 g soba noodles
• 2 tbsp sesame oil
• 2 garlic cloves, finely chopped
• 1 red bell pepper, cut into strips
• 100 g shiitake mushrooms, sliced
• 50 g sugar snap peas, sliced
• 2 spring onions, chopped
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp honey
• 1 tsp freshly grated ginger
• Fresh cilantro leaves for garnish
• Sesame seeds for garnish

Method

1. Cook the soba noodles according to the package instructions until al dente. Rinse them in cold water to stop the cooking and set aside.
2. Heat the sesame oil in a large pan over medium heat. Add the garlic and sauté for one minute until fragrant.
3. Add the red bell pepper, shiitake mushrooms, and sugar snap peas to the pan and cook for 3–4 minutes until the vegetables are tender.
4. In a small bowl, mix the soy sauce, rice wine vinegar, honey, and freshly grated ginger to make a dressing.
5. Add the soba noodles to the pan along with the dressing, and toss well so the noodles are evenly coated and heated through.
6. Stir in the chopped spring onions and cook for an additional minute.
7. Remove the pan from the heat, serve the soba noodles in bowls, and garnish with fresh cilantro leaves and a sprinkle of sesame seeds.

Tip for cold soba noodles

For a cool serving, after rinsing them in cold water, let the noodles cool completely and then toss them with the dressing and the sautéed vegetables. Serve cold, topped with cilantro and sesame seeds for a refreshing dish, perfect on hot days.