A few Friday's ago I invited Meg over to eat dinner and to catch up on Gossip Girl, which we haven't been able to watch in a timely manner this year. Last year virtually every Monday night was spent on her couch enjoying the dramatic times and (mostly) fantastic wardrobes of those scandalous Upper East Siders. I'm not sure why fitting it in is so much harder this year, but a three hour viewing block wasn't exactly a bad thing on a dreary Friday.
For dinner I revisited this Sesame-Garlic Soba Noodles with a Fried Egg recipe and it was just as good the second time as the first. These noodles are easy, inexpensive, filling and feature sesame oil, my favorite. The sesame flavor and creamy yolk make the dish decadent, the red pepper's spiciness is a nice kick to the palate and the green onions add flavor and punch of color to an otherwise neutral looking dish. My only complaint is how sticky my soba noodles always get. Am I doing something wrong to have them end up gummed together - overcooking perhaps?
To add some texture and to be healthier by eating more veggies, I julienned rainbow carrots and sauteed/steamed them with snow peas and a touch more sesame oil just long enough enough to leave them crisp this time. They were a great addition, although getting OCD about the cutting certainly made this quick dish take longer.
This dish is feasible to make in advance and reheat. Last time I had an excessive amount of soba noodles, so I fried 3 more eggs and contentedly ate it for lunch most of the week. If you like Asian-inspired food, I recommend you try this recipe. If you are anything like me it will only leave you wanting more.
For dinner I revisited this Sesame-Garlic Soba Noodles with a Fried Egg recipe and it was just as good the second time as the first. These noodles are easy, inexpensive, filling and feature sesame oil, my favorite. The sesame flavor and creamy yolk make the dish decadent, the red pepper's spiciness is a nice kick to the palate and the green onions add flavor and punch of color to an otherwise neutral looking dish. My only complaint is how sticky my soba noodles always get. Am I doing something wrong to have them end up gummed together - overcooking perhaps?
To add some texture and to be healthier by eating more veggies, I julienned rainbow carrots and sauteed/steamed them with snow peas and a touch more sesame oil just long enough enough to leave them crisp this time. They were a great addition, although getting OCD about the cutting certainly made this quick dish take longer.
This dish is feasible to make in advance and reheat. Last time I had an excessive amount of soba noodles, so I fried 3 more eggs and contentedly ate it for lunch most of the week. If you like Asian-inspired food, I recommend you try this recipe. If you are anything like me it will only leave you wanting more.
And with the delicious yolk oozing out to mingle...
1. Your plating is awesome! Well done!
ReplyDelete2. This is right up my alley. Adding it to the ol' "to cook" list. And I actually have some soba noodles lying around, I think.
Yay! Thanks... I am trying as you know.
ReplyDeleteLet me know what you think and if your soba noodles don't end up sticky, please provide me with the methodology.
Looks beautiful! I'm headed to Thailand and Cambodia in a few weeks... I cannot WAIT to eat!!!
ReplyDeleteThank you, Chessa! Can't wait to see/read about that adventure. I am sooo jealous of your travels.
ReplyDelete