Sesame ginger soba noodles
17 Feb
Here’s another quick recipe for you. The truth is – I’ve been busy lately, and find myself having to make dinner solely based on the ingredients I have on hand. It’s like a self-imposed Top Chef quick-fire challenge. Except my meals are not fancy, Padma is not here, and of course, there are no judges except for my starving belly.
This dish contains ginger, some fresh herbs that I had frozen from my CSA share, along with a hint of sesame oil. I found imitation crab legs in my freezer, so I threw them in there for color and protein. And if you did not know that topping off any dish with a well-cooked white and a slightly undercooked yolk equals a happenin’ party in your mouth – well, now you know. Looking at this picture makes me want to make this again tonight!
Recipe: Sesame ginger soba noodles
Makes 2 servings
Ingredients:
2 single sized servings of soba noodles
4 sticks of imitation crab meat, cut in half
2 tablespoons of extra virgin olive oil
2.5 teaspoons of sesame oil
7-8 pieces of fresh cilantro, chopped
7-8 pieces of fresh basil, chopped
Small knob of ginger, minced
Sprinkle of seasalt
Sprinkle of sesame seeds (for garnish)
Procedure:
1. Chop and prep all vegetables.
2. In a pan, saute ginger with olive oil over medium heat, until fragrant, about one minute. Add herbs, crab legs. Season with salt.
3. Bring 4 cups of water to a boil. Add soba noodles. Cook for 3-4 minutes. Remove from heat. Drain water. Toss noodles with sesame oil.
4. Fry 2 eggs over medium easy (or to your preference).
5. Toss all ingredients together. Top with egg and sesame seeds.
