For a super speedy, nutritious and moreish dinner – whether you have a hangover or not – eat a bowl of this.

Hangover noodles (India Hobson/PA)
Hangover noodles (India Hobson/PA)
Hangover noodles (India Hobson/PA)
Print Recipe
Nutrition Facts
Charred broccoli soba
Amount Per Serving
Calories 330 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 82mg27%
Sodium 935mg41%
Potassium 212mg6%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 286IU6%
Vitamin C 18mg22%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Charred broccoli soba

These noodles are a doddle to make
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Brunch, Main Course
Cuisine: Japanese
Servings: 2
Calories: 330kcal
Author: Pippa Middlehurst


  • Small mug or bowl
  • Griddle pan
  • Saucepan
  • Colander


  • 1 handful of tenderstem or purple sprouting broccoli any leaves removed (around 100g/4oz)
  • 100 g dried soba noodles (2 nests)
  • 1 tsp sesame oil
  • 1 tsp neutral oil
  • 1/2 red chilli deseeded and diced
  • 1/2 garlic clove diced
  • 2 radishes sliced
  • 1 spring onion sliced
  • 2 tsp sesame seeds toasted
  • 2 tsp fried crispy shallots (store-bought)
  • 1 fried egg to serve (optional)

For the seasoning sauce

  • 1 tbsp light soy sauce
  • 1/2 tbsp Chinkiang black rice vinegar
  • 1 tbsp chilli oil (preferably homemade)
  • 1/4 tsp light brown sugar


  • Mix together all the ingredients for the seasoning sauce in a small mug or bowl and set aside.
  • Heat a griddle pan on a high heat and lay the broccoli in the hot pan. After two to three minutes, you should begin to smell that lovely charring aroma, at which point you should check the broccoli and turn it over. Keep an eye on it as it cooks and remove from the pan when it is evenly charred on both sides (see note below). Set aside.
  • Cook the noodles until al dente in a pan of boiling salted water for three minutes. Once the time is up, tip them into a colander and rinse under cold water. This removes any excess starch and keeps the noodles bouncy and separate – don’t skip this step, or you risk creating a sticky ball of gunk! Add the sesame oil to the noodles while they’re in the colander, to coat them. Leave the noodles in the colander.
  • Heat the neutral oil in a wok or frying pan over a medium–high heat and add the chilli and garlic. Stir-fry for one minute, keeping them moving in the wok to avoid burning. Throw the broccoli into the pan, followed by the noodles, and stir-fry for 30 seconds. Add the radishes and spring onion, then remove the wok from the heat. Pour the seasoning sauce over the noodles and use tongs to coat everything in the mixture.
  • Sprinkle over the toasted sesame seeds and crispy shallots and serve with a fried egg, if you like.


If you don’t have a griddle pan, preheat the grill, lay the broccoli on a baking tray and cook under the grill for the same length of time, turning over halfway.


Calories: 330kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 935mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg

Dumplings And Noodles by Pippa Middlehurst, photography by India Hobson, is published by Quadrille, priced £15 Amazon.

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