I'm all up for vegetarian meals during summer days, easier on the system, easier on body... hehe, I do not think I have worked hard enough to get the bikini figure for the beach, guess I'm getting old and it's not important any more....
A simple noodle salad for dinner, quick, and easy.
I don't always measure with savory items, so just approximately...
1 bunch of fresh corriander, washed, cleaned and cut into 1 inch length.
1 Lebonese cucumber, de-seeded and thinly sliced length ways, and julienne into 1 inch length.
1 packet of 5 spice dry bean curd (can be purchased in the chilled section of any Asian grocery shops), slice into layers and then julienne into the same shape as the cucumber
(optional) - can add some julienned carrots as well, but I'm not a bit carrot fan so I didn't put in.
1 red chillie, sliced.
1 handful of dry soba noodles....
Eggs, 2-3 depending on the serving size of the salad, one egg per serve.
2 table spoon of fish sauce
1 table spoon of light soy sauce
2 table spoon of sesame oil (olive oil can be used if there's no sesame oil, but different flavour...)
1 table spoon of lemon or lime juice
1 tea spoon of finely grated light palm sugar
The only cooking to do is to boil the noodles in lightly salted water, and drain well, rinse with cold water, set aside. And the poaching of the eggs.
In a salad mixing bowl, add vegetables and dressing, add the chillie, stir well to combine.
Put salad into serving shallow bowl, add cooled soba noodles, use either a tong or a pair of chopsticks to do a bit of swirl for presentation, keep it flat.
Bring water in the wide pan to boil (a deep frying pan will do), and then reduce to lowest heat. Crack a fresh egg into a small bowl. Using a large spoon to make swirl (vortex) in the pan and put the egg in the middle. Keep gently stiring to make the swirl until the egg white is set. Scoop the egg out with a slotted spoon and add to the noodle stack, add a bit of cracked black pepper