Cooking comes with a lot of challenges, and one that comes up often is finding time to make a meal at home. The other day I was asked whether I knew any recipes that wouldn’t take more than an hour to make, and I thought about it…
and thought about it…
and nothing came up, or nothing immediately at least.
This never came across my mind before, but most of the recipes I’ve presented so far are labor intensive (e.g. Korean BBQ tacos), time consuming (e.g. boeuf bourguignon), or a combination of the two. To be honest, for The Culinary Four I don’t typically post meals that I make on a regular basis because of their lack in originality. For all the different foods I make during the week, like sandwiches, pasta, stir-fry, or baked chicken, people have already seen or eaten them already – they’re nothing new, and not particularly exciting. But this recipe I found a few months ago (and then re-found), is something I make regularly and is something I think is exciting and pretty damn good for how simple it is.
What you’ll need:
Fresh egg noodles
Poached or sunny-side up egg
1/3 cup of soy sauce
1 tablespoon rice vinegar
1 tablespoon white sugar
1-2 teaspoons of seasame oil
½ inch piece of ginger
1 clove of garlic
1. Boil water for the noodles. Salt the water heavily (it should taste like the ocean***).
2. Add all soy vinaigrette ingredients into a blender and blitz until well combined.
3. When the water comes up to a rolling boil, add in the noodles. The noodles should take only a minute.
4. Strain the noodles and dunk them into cold water to help stop the cooking process.
5. Prepare your egg to your liking. I used a slow poached egg (find the recipe here).
6. Combine 2-3 tablespoons of soy vinaigrette with the cold noodles. Add in vegetables and combine well. Top with egg. Furikake, black pepper or green scallions are all nice garnishing additions here.
*Feel free to use whatever vegetables you have or want to use. This dish is flexible.
**The original recipe makes a huge amount of soy vinaigrette (link below). To be honest here, the measurements I listed are estimates—I eye everything, taste, and fix to my liking.
*** Don’t actually taste the water. Unless you’re so inclined to do so.
Recipe adapted from Richie Nakano at Hapa Ramen, SF.