Black Truffle Fried Egg with Mushrooms and Creamy Blue Cheese
For that special weekend breakfast.
170 g soba noodles or spaghetti noodles of choice (if vegan, choose vegan friendly)
2 cups frozen organic edamame
3 cups sugar snap peas or snow peas
6 medium-sized carrots, peeled
1/2 cup chopped fresh coriander (about 2 handfuls)
1/4 cup sesame seeds
Ginger Sesame Sauce:
1/4 cup reduced-sodium tamari or soy sauce
2 Tbs quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 Tbs toasted sesame oil
1 Tbs honey or agave nectar for vegans
1 Tbs white miso
2 tsp freshly grated ginger
1 tsp chili garlic sauce or Sriracha
Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
Whisk together the ingredients in a small bowl until emulsified. Set aside.
Bring two big pots of water to a boil. In the meantime, toast the sesame seeds by pouring them into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
Once the pots of water are boiling, in one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.
A julienne peeler is a big help with preparation but not necessary.
Credits: Cookie and Kate