SOBA NOODLES WITH GINGER, CUCUMBER & ROASTED CHILLI OIL

Serves 4

● 400g (14oz) dried soba noodles

● 2tbsp sunflower oil

● 6 spring onions, thinly sliced, white and green parts separated

● 25g (1oz) ginger, peeled and cut into thin strips l 2 garlic cloves, finely chopped

● 100ml (3½fl oz) soy sauce

● 2tsp toasted sesame oil

● 50ml (2fl oz) mirin

For the roasted chilli oil

● 3tbsp sunflower oil, plus extra if needed

● 6 garlic cloves, chopped

● 2 shallots, finely chopped

● 4tbsp chilli flakes

● 2tbsp soy sauce

● 1tsp sea salt

To serve

● 2 cucumbers, cored and peeled into ribbons

● Sesame seeds, to garnish

To make the roasted chilli oil, heat the oil in a saucepan over a medium heat and fry the garlic and shallots for 1-2 minutes. Add the chilli flakes and cook for 3-4 minutes on a low heat. If it is looking a little dry, add a bit more oil. Add the soy sauce and salt, then set aside and leave to cool. This recipe makes more chilli oil than needed, but it will keep for up to 2 weeks in a sealed jar in the fridge.

To make the noodles, cook the soba noodles following the packet instructions. Drain and leave to cool.

Heat the sunflower oil in a wok over a medium-high heat and fry the white parts of the spring onions along with the ginger and garlic for 1 minute. Add the soy sauce, sesame oil and mirin, followed by the cooked soba noodles. Toss to combine, and check that the noodles are heated through.

Transfer the noodles to bowls and top with the cucumber ribbons. Scatter with the sesame seeds and the reserved spring onion greens, and serve with the roasted chilli oil on the side.

Masterchef Green by Adam O’shepherd will be published by Bloomsbury on Thursday, £26. © Adam O’shepherd 2021. To order a copy for £22.88 go to mailshop.co.uk/books or call 020 3308 9193.Delivery charges may apply. Free UK delivery on orders over £20. Offer price valid until 15/05/2021.