This is one of my favorite summer dishes as it is so easy to make. You can also make some changes to the dish easily and add some seafood, grilled beef, or chicken to the dish to make it a richer dinner dish. If you want to add heat to the dish, add some Thai Chili. I personally like it a lot but it is a personal preference. I like to serve this dish in a bowl with some micro greens on top, beside the poached egg.
- 600g uncooked Soba noodles
- 4 fresh organic eggs
- 100 ml soy sauce
- 20 ml sesame oil
- 50g chopped lemongrass
- 100ml grape seed oil
- 20g chopped cilantro
- Salt and pepper, to taste
- Lime zest from 1 lime
- Juice from the lime
- Little greens, sprouts, or micro greens for garnish
Gently warm up the grape seed oil to 60C/140F and add to chopped lemongrass to infuse the flavour to the oil. Keep the oil at the temperature for 15 minutes and then let cool down. Strain oil.
Cook Soba noodles to your liking in salt water. Cool and put aside.
Heat vinegar water for the poached eggs.
Combine soy sauce, sesame oil, chopped cilantro, lime zest, lime juice, and grape seed oil. Add seasoning to your liking.
Marinate the soba noodles with the dressing and let sit for a couple minutes, which gives you enough time to poach your eggs.
Makes 4 servings