• 200g lentils Lentils, green, boiled
• 130g soba noodles Soba Noodles, boiled
• 80g bean sprouts Bean Sprouts
• 80g spinach Spinach, raw
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the beansprouts and spinach, then measure out the sauce ingredients.

2. 2

   Boil the soba noodles for 4-5 minutes, then rinse in cold water to remove starch.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the beansprouts and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soba noodles first, then the veg and green lentil, spooning over any remaining sauce. Finish with the cucumber.

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