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250 g soba noodles
400 g green cabbage or spring greens, shredded
3 tablespoons vegetable oil
1 bunch spring onion, in 2 cm length
2 garlic cloves, sliced
1 pinch dried chili pepper flakes
3 cm fresh ginger, grated
2 teaspoons soy sauce
160 g black bean sauce
600 ml vegetable stock
100 g cashew nuts, toasted
toasted sesame seeds, to garnish

1Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
2Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
3Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
4Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.

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