Hmm. This is one of my favorite meals to make when I am at home…
Japanese Soba (Buckwheat Noodles) has the perfect consistency when tossed with Sesame oil.
The seaweed adds the perfect salty touch.
Soy sauce & Balsamic Vinegar go well together for Taiwanese style 荷包蛋 Sunny side up.
Photo by Esther Lu Copy Right 2016.
1 bundle of Japanese Soba
7 slices of seaweed
1-2 Tbsp Sesame Oil, depending on how oily you like your noodles! Sesame oil is fairly strong so beware.
1 tsp Balsamic Vinegar (Trader Joe’s variety works well.)
1 tsp Soy Sauce
Boil water. Once water is at boiling point, toss in 1 bundle of soba, make sure it is completely covered in water. 10-12 min cooking time for soba.
While noodles are cooking, slice seaweed into thin cut pieces.
Drain noodles, and put noodles into bowl.
Add Sesame oil to noodles and mix together.
Add seaweed slices on top of noodles.
Cook egg, sunny side up style. You can have some gooey yolk or make it more well done, what ever you prefer.
Add egg on noodles. Drizzle the balsamic vinegar and soy sauce to the egg.
Ja Beng! Taiwanese for “Time to Eat!”
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