Food Galley Gab

Sesame Soba Soy Scallion Noodles

Try saying that one five times in a row!  Unlike the challenging title, this dish is so easy to make and absolutely scrumptious! It was amazing how long I had been living in China before I started to get my feet wet with basic Chinese or other Asian dishes.  I had been tooling around with udon noodles and this incredible and common chili sauce here but that was about it. This noodle dish is refreshing, simple, and most likely something a bit different than your day-to-day noodle nom-noms. Usually, noodle for me equals Italian food.  However, both this dish and the recipe that will be posted afterwards are indeed Asian inspired.  I made them both last year when I decided to spoil the crap out of my husband for his entire birthday weekend.  I literally cooked him crazy awesome and sometimes crazy involved meals for breakfast, lunch, and dinner 3 days in a row.  I know, I know, how insane or insanely nice of me, right?  Well, selfishly, as this is my hobby, it was a fantastic opportunity for me to concoct some creations I’d had brewing in my brain for some time.  I loved every second of it!  Enjoy!

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

 

 

 

 

Sesame Soba Soy Scallion Noodles
Yields 4
A refreshing, easy, and delicious Sesame & Soy Soba Noodle dish that will impress a guest yet leave you with little work. A great introduction to Asian noodle dishes.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Soba noodles (9 oz)
  2. 1-2 Tbl sesame seeds
  3. 1/2 cup mushrooms (I prefer Shitake) - halved
  4. 1 small cucumber - juilienned
  5. Lime wedges
For Soy & Scallion Sauce
  1. 2 cups scallions - diced
  2. 1-2 cloves garlic - minced
  3. Handful of cilantro - chopped
  4. 2 Tbl fresh ginger - minced
  5. 1 Tsp pickled chili with garlic sauce (optional)
  6. 3-4 Tbl sesame oil
  7. 1 1/2 - 2 tsp chili oil (optional but highly recommended)
  8. 2 Tbl honey or agave nectar
  9. 4-6 Tbl soy sauce or Braggs Amino Acids
  10. 2 Tbl rice wine vinegar
Instructions
  1. Mix sesame & soy sauce in bowl
  2. Cook noodles
  3. Mix sauce, sesame seeds, cucumbers, mushrooms, and noodles in bowl - mix well
  4. Serve cold and garnish top with sesame seeds and a sprinkle of green onion. Put 1-2 lime wedges in each bowl to be squeezed on top.
Notes
  1. Add peanut sauce to make this a sesame/peanut noodle dish! Just remove the chili option.
  2. This serves between 2-4 people.
Food Galley Gab http://foodgalleygab.com/

Pita & Parmesan Eggs w/ Tomato

This recipe was made completely randomly with the left overs in my fridge.  I had pita and tomatoes from some Greek food I had made the day before, extra eggs, and I almost always have parmesan cheese.  This plus a few herbs and voila!  A simple, quick, and delicious breakfast was born.  Honestly, this could easily be one of those breakfast for dinner dishes.  Whatever the time of day, it’s a great & easy dish to add to your repertoire.  Not to mention, if you’ve read the “About Me” portion of my blog you’ll know that this goes along with my food philosophy.  Like the mind, food is a terrible thing to waste!

Pita & Parmesan Eggs w/ Tomato

Pita & Parmesan Eggs w/ Tomato

 

Pita & Parmesan Eggs w/ Tomato

Pita & Parmesan Eggs w/ Tomato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pita & Parmesan Eggs w/ Tomato
Yields 2
A delicious, quick, and extremely easy egg dish. Pita, parmesan cheese, eggs, and tomato make this a go-to breakfast or an awesomely simple meal anytime of day!
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Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Ingredients
  1. 2 pitas (preferably flat bread pitas)
  2. 2 eggs
  3. 1 clove minced garlic
  4. 6 cherry tomatoes sliced in half
  5. Small handful fresh (or 1 Tbl dry) flat leaf parsley
  6. 1/4 cup (or just shy of) shredded parmesan cheese
  7. 2 Tbl olive oil
  8. Salt & pepper to taste (I use a fair amount of both)
Instructions
  1. Put the olive oil, garlic, parsley, salt & pepper in a bowl and toss together
  2. Lightly toast the pitas
  3. Fry the eggs in the pan (I prefer over-medium)
  4. Put an egg over each pita and split the tomato bowl over each pita
  5. Sprinkle with loads of parmesan
  6. Optional: Garnish with additional parsley & salt and pepper. Cut into triangles.
Notes
  1. You can use any herbs that your heart desires!
Food Galley Gab http://foodgalleygab.com/