• Recipe by Thulisa Martins

    Okinawa is the largest of Japan’s Ryukyu Islands. Okinawan soba, the signature dish, consists of wheat noodles served in hot soup with pork.

    Okinawa: Soki soba stir-fry

    Serves: 6
    Cooking Time: 20 minutes


    • 30g 15cm-long kombu kelp or black seaweed sheets
    • 500ml (2 cups) hot water
    • 30ml (2 tbsp) olive or avocado oil
    • 30ml (2 tbsp) fresh ginger, grated
    • 2 red chillies, finely sliced
    • 1 garlic clove, peeled and crushed
    • 5 spring onions, thinly sliced + extra, to serve
    • 500g pork spare ribs, cooked, bones removed and thinly sliced
    • 50ml soya sauce
    • udon noodles, cooked, to serve
    • edible flowers, to serve



    Soak the kombu kelp or black seaweed in the water until soft, 15 minutes. Drain and keep warm.


    Heat the oil in a saucepan over medium heat, and sauté the ginger, chilli and garlic, 5 minutes. Add the spring onions and spare ribs and stirfry, 5 minutes. Stir in the soya sauce and cook for a further 3 minutes.


    Serve with udon noodles and the kombu or black seaweed. Garnish with spring onions and edible flowers.