Purple Sprouting Broccoli Soba Noodles


Prep time: 
10 minutes
Cooking time: 
20 minutes


This dish comes together quickly and calls for a wok, but a wide frying pan will also do. Make sure the oil is very hot before you start to cook.


  • 200g purple sprouting broccoli
  • 160g soba noodles
  • 60g tinned black beans (see note)
  • 2 shallots, peeled and sliced
  • 1 large red chili, de-seeded and julienned
  • 10g fresh ginger, peeled and finely julienned
  • 2tbs roasted sesame oil
  • 1tbs Mirin
  • 1/2 tsp sesame seeds


  1. Prepare the broccoli spears by removing the outer leaves and the hard bits of stalk. Bring a large pan of salted water to the boil and blanch the broccoli spears until tender, drain and refresh them in ice water. Alternatively steam the broccoli spears until tender.
  2. Bring a large pan of salted boiling water to the boil and cook the soba noodles until tender, drain and refresh, once cooled toss them with a little bit of sesame oil and set aside.
  3. Heat a large non-stick wok with the remaining sesame oil, wok the sliced shallots, ginger and chili until the shallots starts to take on a golden brown colour. Add the black beans and 60ml of water from its tin, and the Mirin. Bring to the boil and add the soba noodles and blanched broccoli, wok until the noodles and broccoli are warm.
  4. Serve immediately and sprinkle the sesame seeds over the dish to garnish.


Chinese fermented black beans are ideal for this dish and can be found at many Asian grocery stores. To use them in this recipe, soak them in 60ml of boiling hot water while you prep the ingredients, then add them to the pan as you could the tinned beans, with their soaking water.

Photo Credit: Jonny Hughes @jonny2love
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