THE EASIEST DINNER.
Or maybe lunch? Either way – this thing is BEYOND simple. I’ve previously expressed my love of soba noodles and they do not disappoint here. This recipe is a kind of clear-out-the-fridge’s-crisper-and-use-any-veggies-you-want type of meal. I used a few recipes for inspiration and this was the result:
Start by boiling your salted water, in anticipation of your soba noodles. If you’re using veggies that would require a little steaming, do that now in a separate small pot of salted water. I have used broccoli and it definitely benefitted from the added cooking time. If your veggies are better sautéed, have them chopped and ready to go. I’ve used zucchini and yellow bell peppers and they’ve been great. Either way, when your veggies have steamed or just chopped, set them aside.
Then, in a medium pan over medium heat combine the following:
- About 2 tsp of sesame oil
- Couple cloves of garlic- minced
- 1 tsp grated or finely minced ginger
- 1/4tsp of red pepper flakes
- 1 tbsp soy sauce
Sauté the first four aforementioned ingredients, ADD YOUR CHOPPED FRESH VEGGIES and when it really starts to become fragrant, add the soy sauce. Add a few green onions (chopped) and any of your steamed veggies and continue to stir. When they’re done you can pour them all over your cooked soba noodles.
Put your veggie pan back on the heat and crack one egg per person into the pan. Cook your eggs to the desired level of runny-ness and top off your noodles and veggies with your cooked egg. Done and done.
I told you it was easy. Frankly, you don’t even have to add veggies. You can just have the noodles with sauce and egg and it’s a nicely filling meal. Try it.
Like 0% effort and hassle. Seriously.