Okinawa: Soki soba stir-fry

July 13, 2014 (Last Updated: January 11, 2019)

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.

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