Okinawa: Soki soba stir fry
Ingredients
- 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
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