500g/1lb 2oz fresh Japanese
noodles such as soba
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon sunflower oil
1 red onion, sliced
175g/6oz carrots, thinly sliced
350g/12oz white cabbage,
3 tablespoons sweet chilli sauce
2 spring onions, sliced
• Bring a large saucepan of water to the boil. Add the noodles to the pan,
and cook for 2–3 minutes. Drain the noodles thoroughly. Toss the
noodles with the sesame oil and sesame seeds, and set aside.
• Heat the sunflower oil in a large preheated wok. Add the onion slices,
mangetout, carrot slices and shredded cabbage, and stir-fry for about
• Add the sweet chilli sauce to the wok and cook, stirring occasionally, for
a further 2 minutes. Add the sesame noodles to the wok, toss thoroughly
to combine and heat for a further 2–3 minutes.
• Transfer the Japanese noodles and spicy vegetables to warm individual
serving bowls, scatter over the spring onions and serve immediately.