Unfortunately, I’m a big fan of avocado toasts. I’ve been thinking it’d be difficult to have something more addictive. Those soba noodles are an Asian-styled take over: creamy, quick to prepare and even more satisfying.
Soba Noodles with Avocado Sauce and 6-minute Egg
2 large eggs, at room temperature
150 soba noodles (or wholemeal pasta)
1 large (300 g) avocado
1 garlic clove, minced
1 tablespoon lemon juice
1 teaspoon soy sauce
1 tablespoon sesame oil
3 cups kale or spinach
chili flakes, for serving
1. Bring a medium saucepan of water to a boil. Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil. Transfer the eggs to the ice water. Let cool and then peel.
2. Cook the noodles according to package directions. Save ½ cup noodles cooking liquid.
3. Smash the avocado with a fork in a medium bowl until very coarsely mashed. Mix in the garlic, lemon juice, soy sauce, and sesame oil. Add ¾ cup noodles cooking liquid. The sauce should be very liquidy.
4. Transfer the sauce, noodles, and kale to a large bowl. Toss to combine. Add more liquid if needed. Season with salt. Divide among two bowls. serve with a jammy 6-minute egg, and a touch of chili flakes.
If you don’t have sesame oil and soy sauce, you can switch for extra virgin olive oil and sea salt. It’s a new dish but still good.
Share a picture of your dish with me on Instagram tagging #rozkoszny @rozkoszny. Bon appetit!