I love noodles. I love them for the versatility, I love them for the variety and I love them, because they’re an economical solution to many meal that gives you more bang for your buck! Did I mention they can be quick too? Noodles in instant form allow you to make those midday meals when you need to cook and eat in under a half hour, or even five minutes if you’re addicted to the two minute kind, (occasionally mid night snack, ahem!)
Anyhow, some noodles are better than others and I’m slightly addicted to the earthy tang of Buckwheat Soba at present. That coupled with the variety of weird and wacky vegetables in the shops & markets of late has led me to this dish of Soba Noodles with buttered mushrooms, pickled radish & oozey egg.
I promise it’s quick, I promise (there are substitutions suggested) in case you can’t get some of the ingredients and I promise it’s definitely tasty. Oh and did I mention it’s healthy too, score!
I’ve outlined some substitutions for the variety of veggies here, if you can’t get the Soba noodles, then even instant noodles (without the flavoring packet) would work well here. Again, substitution is the key!
Time: 15-20 mins
Ingredients: for a single serving
1 serve of soba noodles (per person)
1 cup of sliced mushrooms (I’ve used baby oyster mushrooms, try enoki, Swiss brown, or just plain button mushrooms, your choice!)
1 medium green radish (or cucumber, red radish, white-daikon etc)
1 egg per person
1 tbsp Butter (if you like, add more of course!)
Salt & sugar to taste
Few drops of Sesame oil & soy sauce to serve,
Crispy Asian shallots, (optional)
You’ll also need a timer, a couple of small bowls, saucepan, fry pan, a colander, vegetable grater and spoon.
Place the egg in a saucepan of cold water. Bring to the boil and time for 3 mins. After the timer finishes, turn the heat off and (leave the egg) in the pan. Set the timer again for 3 mins. Remove the egg and plunge into a bowl of cold water, set aside.
Grate the raw radish into a small bowl. Sprinkle with salt & sugar to taste and add a few teaspoons of white vinegar. Mix well & set aside. Cook the soba noodles in some salted boiling water. Once cooked, drain and toss with a few drops of soy sauce & sesame oil to taste. You can also fold in the crispy Asian shallots for more flavour too.
Pan fry the sliced mushrooms with the butter until golden brown. At this stage you’ll want to peel that egg. I like to peel mine under gently running water, after which I slice the egg in half. Layer the soba noodles into the bowl and top with the buttered mushrooms. Spoon the pickled radish on the side & lastly, serve with the runny egg and channel your inner Geisha!