• two big handfuls kale, stalks removed and leaves shredded
  • 1 large clove garlic, thinly sliced
  • 1 tsp sesame oil
  • 5 spring onions, 3 sliced into 3cm chunks, 2 thinly sliced
  • 200g soba noodles
  • 2 stem ginger balls in syrup, finely diced
  • 1-2 tbsp sesame seeds
  • a small bunch coriander, stalks finely chopped, leaves roughly chopped


  • 1½ tbsp peanut butter (crunchy or smooth)
  • 4 tbsp hummus
  • 1½ tbsp tamari or light soy sauce
  • 1 lime, juiced to make 2 tbsp, plus wedges to serve
  • 2 tsp chiu chow chilli oil, plus a little extra to serve (see notes below)


  • STEP 1

    For the dressing, mix 2 tbsp of boiling water into the peanut butter to loosen it, then whisk in the hummus, tamari, lime juice and chilli oil. If it’s still a little thick, add another tbsp of water – it should have a drizzle-able consistency.

  • STEP 2

    Blanch the shredded kale for 30 seconds in boiling water, then rinse under cold water to cool and pat dry with kitchen paper.

  • STEP 3

    Fry the garlic in a non-stick frying pan in the sesame oil for 1 minute until it softens. Stir in the spring onion chunks and fry for another few minutes until they soften and the garlic is golden.

  • STEP 4

    Cook the soba noodles following pack instructions, then drain and rinse under cold water.

  • STEP 5

    On a platter, toss 1/2 the dressing with the kale, fried garlic and spring onions. Add the noodles, sliced spring onions, ginger and sesame seeds, and most of the coriander, and use your hands or soft-tipped tongs to toss everything together without breaking up the noodles. Serve with the rest of the dressing, remaining coriander, lime wedges and more chilli oil, if you like.

Chiu chow chilli oil contains crispy garlic, ginger and chilli flakes. We used Lee Kum Kee, which is available from large supermarkets.

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