This is the quick and simple soba recipe that will leave you satisfied even though it is meatless. It is perfect for one of those nights that you are hungry as fuck and don’t see nothing in your fridge that’s readily edible…
The mini recipe series is back!!! After a long while trying to migrate my blog to self hosting, I finally grabbed a hang of it and started my writing again. From hibernation to frequent posting is not easy and not feasible (at least for me), and that is why I’m glad I have this mini recipe series to keep me motivated. I don’t have to write much besides sharing the short recipe as a record of my randomness in the kitchen.
I got a dozen of farm fresh eggs a while back from Cumbrae for $8.99. They looked so good and so appealing with different colors. In order to tell if the eggs are fresh or not is quite simple. If you crack the egg and see the egg white still sticking about the yolk, it is fresh. If you see an egg yolk laying around a pool of clear liquid, the egg has been out there for too long. It is still edible though, but not really good if you want to make poached egg. I had so many plans on what to do with the fresh farm eggs but never actually got a chance to be in the kitchen. Fast forward a few weeks later today, I finally remember I got some eggs in the fridge, after trying to think in my head what I had at home to eat without going to the grocery again. Every time I go to the grocery, even just to buy one bag of veggie, I end up with 80% of the bags containing snacks and junk food. Today I decided that I had to figure how to feed myself without eating out or buying more grocery. Hence the birth of this recipe LOL.
With fresh eggs, I would just make a simple dish so the fresh flavor of the egg can be the star. Adding soba and simple sauce just popped up in my head because this was what I did back in university when I felt hungry at night but did not want to make a big mess in the kitchen. It is that simple! In my opinion, you should always have a pack of dried noodles at home with some canned foods, and I’m not talking about the instant noodles. Dried egg noodles would be more common, but soba is a more healthy alternative and it takes seconds to cook.
Enjoy this simple recipe and let me know if it helps with curing your hunger at night 🙂
Soba and Egg
- One roll of soba noodle
- 3 Farm fresh eggs (Or honestly any egg you see in your fridge)
- 1 tsp duck fat
- a pinch of salt and pepper (~1/4 tsp)
- 1 tbsp oil
- For the sauce:
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy
- 1 tbsp sugar
- 1 tsp black pepper ground
- 1/4 cup water
- 1 nob of ginger, crushed
- Step 1 Prepare a pot of salted boiling water
- Step 2 add soba and cook until soft (around 15 minutes). Strain and mix in 1 tbsp oil to prevent the noodles from sticking
- Step 3 In a small bowl, beat 3 eggs with salt and pepper
- Step 4 In a medium frying pan over medium heat, add 1/2 tsp duck fat and let melted, pour in half the beaten eggs. Fry the eggs until just golden brown and the liquid set. Repeat with the rest of the duck fat and beaten eggs. Let cool on cutting board
- Step 5 Once the eggs are slightly cool, cut into threads (julienne)
- Step 6 On the same frying pan that we used to fry eggs, add in 1 tsp of oil, and ginger. Fry the ginger until fragrant and discard it. Add in the remaining sauce components and let boil.
- Step 7 Add the noodles in the sauce pan and stir until coated. Mix in most of the egg. The rest of the egg will be saved for garnish.
– You will notice the sauce is a bit salty, and it is because there is minimal salt amount in the fried eggs, and I wanted a balanced flavour when I eat them together. You can totally adjust the sauce with less soy or more water/sugar.
– You can also use egg noodles or dried noodles you have at home. Always remember to have some in your pantry. You will thank me later!
– I also added some Japanese rice toppings on top for garnish, but it’s totally optional. That’s why I didn’t include it in the recipe, but you saw it in my photos.