Tuesday, April 26, 2016

Egg-cellent Noodles

Fresh vegetables, whole grain noodles, an Asian sauce and poached egg-a simply delicious dinner with endless substitutions!   

To prepare, cut fresh vegetables on hand. Saute vegetables in sesame oil.  Some vegetables, like green beans or carrots, require longer cooking times.  These can be leftover from another meal or pre-cooked slightly. 

Prepare whole grain noodles.  Whole wheat spaghetti, soba noodles and brown rice noodles are choices that are all whole grain.  Even broken pieces of whole wheat lasagna noodles are good.  Since this is a quick, but multi-pan meal, I prefer brown rice noodles.  I simply heat some water in a 2 cup glass measuring pitcher and soak the noodles for 5 minutes prior to draining and serving. 

Poach the eggs.  Add 1 teaspoon of vinegar to the simmering water prior to adding the egg.  This helps to coagulate the egg white and retain the round shape of the egg.  If preferred, prepare the egg "over easy" by cooking in a non-stick skillet.

Combine and heat the sauce.  Simply heat long enough to remove the chill from the orange juice and prevent cooling the rest of the dinner.

Asian Sauce

(Serves 2)

1 teaspoon sesame oil
1/4 cup orange juice
Juice from 1/2 fresh lime
1 teaspoon reduced sodium soy sauce
1 teaspoon honey

To Serve
Layer noodles and vegetables in a bowl.
Add sauce.
Top with the egg.

Sprinkle with fresh ground pepper.


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