• Marinate the Rudd’s Extra Thick Sausages in the yakitori sauce
  • Fry chilli ginger and garlic in a hot wok. Add the yakitori balls and snipped spring onions, and stir fry for 5 minutes
  • Boil the soba noodle with sliced bok choi stems
  • This will take 4 minutes to cook. Drain and whilst still hot dress with rice vinegar, fish sauce and soy sauce
  • When the yakitori pork is getting sticky and nearly cooked add the bok choi leaves and wilt them for 1 minute
  • Serve the dressed Soba noodles on a big oval plate and top with the yakitori and wilted bok choi
  • Garnish with chopped spring onion and chilli and serve!


  • 8 Rudd’s Extra Thick Sausages, each cut into 3 pieces
  • 400g Soba Noodles
  • 200g Bok Choy, stems and leaves separated
  • ½ Red Chilli, chopped
  • 10g Ginger, chopped
  • 1 Clove Garlic, chopped
  • 200g Spring Onions, snipped
  • Dressing – Fish Sauce, Rice Wine Vinegar and Soy Sauce
  • Garnish – Red Chilli and Spring Onion, chopped


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse