Having eggs around all the time comes in pretty handy when you’re too hungry to think about making food. Tonight we made one of our standby meals — Asian noodle bowl with chopped veggies. The veggies, protein, noodles, and sauce are all interchangeable, depending on what we have.
Tonight’s ingredients were buckwheat soba noodles (Vermicelli or glass noodles or rice also work), eggs (tofu is also good), chopped cabbage leaves (off the bottom of a nice January King cabbage that’s finally forming a head), carrot, onion tops (off the Alissa Craig Sweet Onions), mushrooms, and four snow peas (the harvest has been pathetic this year, due to my inattentive pea tending). Nathan made the Nuoc Cham fish sauce while I made the eggs in a lazy tamago style.
The Nuoc Cham is from our copy of The New American Chef. Basically you whisk a bunch of stuff together and let it sit:
5 tb sugar (we cut that down)
3 tb water
1/3 c Vietnamese fish sauce (nuoc nam)
1/2 c fresh lemon or lime juice
1 large garlic clove, minced
1 bird’s eye chile, thinly sliced (we had a jalapeño — it wasn’t hot enough)
My version of tamago (Japanese omelet) was super lazy because I didn’t reread the instructions (which are in our Vegetarian Table Japan book, but also here). I used way too much oil and left out the sugar, so it was pretty lumpy and didn’t hold together well, but it was still a great addition to the noodle bowl, especially once it was all mixed together.