Hakubaku Organic Soba Noodles with pork sausage & broccoli florets

Ingredients

• Hakubaku Organic Soba Noodles, 2 serves
• 2 Continental pork sausages, either pulled apart into small chunks or sliced in 1/2 cm rounds
• Florets & sliced stems from one broccoli head
• 1 tablespoon Extra Virgin Olive oil (EVO)
• 2 tablespoons chilli oil (or olive oil & chilli flakes to your liking)
• 3 anchovy fillets in oil, the anchovies will melt away leaving an umami taste
• 1 minced garlic clove (I use a microplane)
• Salt & pepper to taste
• Extra Virgin Olive oil (EVO) or chilli oil to drizzle over finished dish

Method

1. Start by cooking pork & broccoli. In a wok or deep fry pan and on a medium heat, cook the pork sausage in the oils, anchovy & garlic for a few minutes then add the broccoli florets & stems. Stir and cook for 10 minutes.
2. Cook Soba noodles in rapidly salted boiling water for 4 minutes.
3. Add a couple of tablespoons of noodle water to pork & broccoli to help cook & loosen the mixture if it seems dry. Reserve some of the noodle water for later if needed.
4. Drain the Soba noodles & gently fold it through the pork & broccoli & oils, so that each strand is coated with the flavours. I like to use tongs to pull the noodles straight from the pot to the wok, so some noodle water travels to the wok.
5. Add a tablespoon of noodle water if the mixture seems too dry, taste and add salt if required, to your liking.
6. Remember, if you used anchovies & salted noodle water, the dish may not require more salt.
7. Serve in 2 bowls and drizzle EVO or chilli oil, to your liking.

Product used in recipe

• Hakubaku - Organic Soba Noodle