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