Recipe #63: Asian-y noodles

 I’m lifting another one of my rubbishy recipes from the hit bestseller cabbage cookbook:


Last seen here in Recipe #35, and is now internationally famous:


But never mind all that hoopla! We won’t let fame go to our heads, will we? Nevair!

So it’s the third night of Hanukkah 2025, the news is beyond dreadful, I’m sick with laryngitis, and I’m already done with latkes. I needed a comforting, healthy, easy, and rubbishy dinner tonight.

Soba noodles in the pantry, I’m gonna make my famous dish from the cabbage cookbook:


Ann so loved my rubbishy contribution to the book she gave me a generously praising paragraph intro and named the dish after me! 

Let’s go!

Ingredients:


I know it’s called Cabbage Noodles in the book, but I don’t have any cabbage today. The main point of this recipe is to use whatever vegetables you have on hand. The main ingredients are the soba noodles, the soft cooked egg, the tamari, and sesame oil. I would go so far as to say that the chopped scallions and toasted sesame seeds are almost as essential. And missing from the above group photo is an optional hot sauce topping (but is it optional? Not really, in my opinion).

Directions:


Cook the noodles as directed on the package and according to your taste. I like mine soft but not falling apart mushy.

Steam or lightly boil whatever vegetables you’re adding, I’m using frozen edamame:


Meanwhile, soft cook an egg. I’m going extra rubbishy by using my Egg Council of Canada free microwave egg cooker:


Where you add a pinch of salt to the container bottom:


Crack in the egg and pierce the yolk a few times with a fork to prevent an egg explosion:


I’m microwaving mine for 40 seconds, aiming for a firm white and runny yolk, but every microwave is different and it also depends on the size of your egg, and who knows what other unseen forces are at work because I rarely get the egg I want this way but keep trying:


When the noodles are perfectly cooked, drain and rinse with cool water to prevent clumping and sticking. Return the noodles to the hot pot and add a good glug each of tamari and toasted sesame oil:


Mix it all up real good.

Then plate, or rather, “bowl” your dressed noodles, topped with lightly cooked vegetable(s):


Chopped scallions, soft egg, sesame seeds, and “optional” hot sauce (I’m using tasty chilli crisp):


Then enjoy your comforting and delicious meal by the light of the menorah:


Happy Hanukkah!

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