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180 g soba noodles*
2 eggs
1½ tablespoon vegetable oil
2 garlic cloves, finely chopped
2 cm piece ginger, finely chopped
1 carrot, cut into matchsticks
1 cup (80g) sugar snap peas, trimmed
5 scallions, thinly sliced
1½ tablespoons tamari*
½ cup torn basil leaves (optional)
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Method:
Place the soba noodles in a pan of
boiling water and cook according to packet directions. Drain,
rinse under cold water and set aside. Whisk the eggs in a bowl
and season. Heat 1 teaspoon of the oil in a wok over medium
heat. When hot, increase heat to high and pour in the egg.
Swirl to coat base of wok and cook, uncovered, until omelet sets.
Tip wok to one side and use a spatula to fold omelet in half.
Slide onto a plate. Increase heat to high and add the garlic,
ginger and remaining oil to the wok, then stir-fry for 30 seconds or
until fragrant. Add the carrot, sugar snap peas and ¼ cup (60
ml) water. Cook for a further 2 minutes or until the carrot and
sugar snaps are just tender. Add the scallions and tamari and
cook for a further 1 minute. Add the drained noodles and basil,
if using, and toss to coat the noodles. Divide the noodles
between two serving bowls. Slice the omelet into strips and
place on the noodles. Serve.
soba noodles* - Japanese
buckwheat noodles
tamari* - wheat-free soy sauce
(Above ingredients can be obtained
from Asian and health food shops, and selected supermarkets)
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