This dish is insanely easy to make, only requires one pot, and can be done in less than 10 minutes. Oh yeah. Great for lunch on the run or a snack, etc. Just adjust the seasoning to your personal tastes.
This recipe uses somen because I've recently become addicted to it. It appears to be a cross between udon, ramen and soba, and because it's very thin, it cooks in a few minutes.
Serves 1
Ingredients:
- 1 x 90g serving of Hakubaku organic somen
- 1 egg
- 50g of baby spinach, washed
- Pepper
- Soya sauce
- Sesame oil
- Olive/vegetable oil
- Boiling water
- Boil the somen for about 3 minutes. Test to ensure consistency is to your liking. Drain, rinse with hot water to remove starch and set aside.
- Heat a little oil and scramble-fry the egg to your liking (while cooking, season it with a little soya sauce). Set aside.
- Return the noodles to the pan with the spinach, 1 tbsp sesame oil, 1/2 tbsp soya sauce and a few shakes of pepper. Turn noodles to incorporate spinach and stir for 2 minutes, or until spinach is slightly wilted.
- Top with fried egg and serve.
Ideas:
- Swap the egg for a handful of prawns fried with a little soya sauce and sesame oil
- You can add other veggies - some sliced fried asparagus, green beans or snow peas would be ideal
- Try other sauce combinations, such as teriyaki
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