Friday, August 1, 2014

Disaster Chef: Buckwheat Noodles with Honey Lime Sauce

Finished product.
I was looking for a good recipe to make with buckwheat noodles, which I LOOOOVE, so I grabbed one off pinterest. I like more veggies in my meals so I used a whole carrot. I then discovered I didn't have any green onions, so I used about 1/4 of a regular onion and fried it (along with the grated carrots, since I don't really like raw carrots much).

I followed the dressing recipe from Joylicious blog  closely, though!

  • Handful of buckwheat soba noodles (the ones I get come in handy serving-sized portions)
  • 1/2 lime, squeezed (I didn't have a fresh lime, so I used about 2tbs. lime juice from a bottle)
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 1/2 carrot, shredded (I grated one whole carrot and sauteed it...the next time I made it, I also added a couple sliced mushrooms and some shredded cabbage and sauteed was delicious!)
  • 1 tablespoon toasted sesame seeds (I didn't have these so I left them out)
  • small handful of cilantro, cleaned and chopped
  • 1 tip of a green onion, cleaned and chopped (I used 1/4 of regular onion, sauteed)
  • 1 teaspoon oil
  • 2 eggs
The sauce mix.
  1. In a medium pot fill with water and bring to boil. Drop noodles in and cook for 4 minutes at medium heat at a gentle boil.
  2. Rinse carrots and herbs and pat dry. Shred carrot and set aside. Finely chop cilantro and green onion and mix with shredded carrots (and if you're me, saute them now).
  3. Test to see if noodles are semi firm, if so turn heat off immediately. Allow pasta to further cook in the hot water for an additional 2 minutes. Meanwhile prepare the dressing.
  4. In a bowl combine lime juice, soy sauce, honey, sesame oil and sesame seeds. Whisk well and set aside.
  5. Test noodles for preferred firmness/softness and strain. Return noodles to pot and mix in carrots, herbs and dressing.
  6. In a medium pan, heat oil over medium high heat. Crack egg(s) carefully into pan and fry until edges are browned and whites are set (sunny side up). Flip over and cook for about 1 minute for over easy, ~ 2 minutes for over medium, ~3 minutes for over hard. (I did all this in the same pan, just pushing the veggies to the sides and frying the eggs in the middle, then tossing it all on top of the noodles and sauce, and mixing it as I ate to get some sauce on the veggies).
  7. To serve: Place noodles in a bowl and top with fried eggs. Feel free to add a dash of chile powder or chile sauce for an extra punch!

This recipe is wonderful, because it is so versatile and easy! I've made it three times, changing it every time. Sometimes I add extra veggies, sometimes I use only one egg, sometimes I add chili powder or cayenne on top. It's one of my favorite Pinterest recipes, and I think it's the only one I've gotten around to more than once. I love buckwheat noodles, and I've made this three times in the last month. I think I'll just add whatever veggies I have on hand, keeping the noodles, dressing and cilantro the same every time.

Recipe:  5 spoons of easiness
Outcome: 5 spoons of deliciousnsess

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