Soba Topped with a Fried Egg
Asian recipes have always caught my eye, but with all of the spices and oils usually included in these dishes they tend to be a bit intimidating. Luckily, I found a quick and easy recipe to serve as an introduction into both soba and Asian cuisine. Soba is a buckwheat noodle that has a light brown color and is typically served either cold or in a hot broth. This recipe is super quick, healthy and fresh; in other words, a perfect weeknight dinner.
Soba Topped with a Fried Egg – Serves 2 (adapted from Joylicious)
Handful of soba noodles; 1/2 lime (squeezed); 1 Tbsp. soy sauce; 2 tsp. honey; 2 tsp. toasted sesame oil; 1 small carrot (shredded); 1 Tbsp. sesame seeds; 1 handful of cilantro (chopped); tip of 2 green onions (chopped); oil; 2 eggs
Fill a medium pot with water and bring to boil. Drop noodles in and cook at medium heat at a gentle boil for 2-3 minutes. Rinse carrots and herbs and pat dry. Shred carrot and set aside. Finely chop cilantro and green onion and mix with shredded carrots.
Test to see if noodles are semi firm, if so, turn off heat immediately. Allow pasta to cook further in hot water for an additional 2 minutes.
Prepare dressing by combining lime juice, soy sauce, honey, sesame oil and sesame seeds. Whisk well and set aside.
Strain noodles and return to pot. Toss in carrots, herbs and dressing.
Heat oil over medium high heat. Add the eggs into the pan and fry until the edges begin to brown. Flip over and cook for about 1 minute so that the yolk is still runny.
Divide the noodles among two bowls and top with fried egg. I added sriracha for an extra kick :)