Just in time for the weekend. A long distant cousin of “drunken noodles” these noodle will help you rise up after a long night out. The buckwheat soba is a upgrade to college day microwaved ramen or cold pizza slices the next day, AND a lot more healthier.
Stay fresh friends!
- 1/8 tsp of ground ginger
- 1 clove of garlic
- 2 tablespoons aminos sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sesame oil
- 1/2 small red cabbage
- 2 cups of fresh broccoli
- 1 cup of buckwheat soba noodles
- 1 cup of snap peas
- 4 large free-range eggs
- olive oil
- Sriracha sauce or other chili sauce , to serve
- Grate the garlic and add to a bowl along with the ginger.
- Add the aminos sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.
- Trim and shred the cabbage and put it into a large pan of boiling salted water with the broccoli (cut into florets first) and noodles to cook for around 3 minutes, then add the snap peas for one minute.
- Drain it all well, then toss in the bowl of dressing.
- Fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking.
- Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with Sriracha sauce for that kick.