I often use Italian Spaghetti for Japanese dishes. The other day, I decided to cook ‘Spaghetti Aglio Olio e Peperoncino’, a famous Italian dish, replacing Spaghetti with Japanese Soba Noodles. It was surprisingly delicious and you can see the photo of the dish below. Today I used Sesame Oil instead of Olive Oil, and seasoned it with Soy Sauce. The Egg Yolk was an excellent addition. Such a simple dish in two different flavours, so good!!!

Makes

1 Serving

Ingredients

Sesame Oil & Soy Sauce
1 serving Soba Noodles
1 teaspoon Sesame Oil
1 clove Garlic *sliced
1/8 teaspoon Chilli Flakes *OR add more
1 teaspoon Soy Sauce *alter to suit your taste
1 Egg Yolk
Finely chopped Spring Onion
Crispy Chilli Oil *optional

Olive Oil & Salt
1 serving Soba Noodles
1 tablespoon Olive Oil
1 clove Garlic *sliced
1/8 teaspoon Chilli Flakes *OR add more
Salt & Black Pepper
Finely chopped Parsley
Parmesan OR other Cheese *optional

Method
  1. Cook Soba Noodles according to the instruction. I cooked Dry Soba Noodles in boiling water for 4 minutes. *Note: DO NOT add Salt to the water.
  2. Sesame Oil & Soy Sauce: Place Sesame Oil, Garlic and Chilli in a frying pan, cook over medium heat until Garlic is slightly browned, and remove from heat.
  3. Add Soy Sauce and cooked Soba Noodles with some water that was cooking Soba Noodles, and mix to combine. Place Egg Yolk on top, add some Spring Onion and Crispy Chilli Oil, and enjoy.
  4. Olive Oil & Salt: Place Olive Oil, Garlic and Chilli in a frying pan, cook over medium heat until Garlic is slightly browned, and remove from heat.
  5. Add cooked Soba Noodles with some water that was cooking Soba Noodles, add Salt and Black Pepper as required, and mix to combine. Sprinkle with some Parsley and enjoy. You may wish to add some grated Parmesan OR other Cheese.