Method
- 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!
Ingredients
- 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

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