Yo drifters – I whipped up a special noodle dish today, in pursuit of my minimal and delicious food quest. Here’s what you need to pick up to enjoy this eggy noodle goodness!
- One serving flat noodles (soba can work!)
- 2-3 eggs
- 1 teaspoon olive oil
- Pinch of chili pepper seeds
- Pinch or two of cayenne pepper
- 6-8 Lil’ broccoli trees, from bigger broccoli tree
- Splash of soy sauce
This recipe is what I’ve dubbed #whole30ish. To make this Whole30 compliant, skip the soy sauce and sub the noodles for other vegetables. I should also note that I put this together in the following order to minimize supplies. If you want more dishes, feel free to cook everything in parallel.
I cooked the noodles first. I should note that the noodles I used were from the Rochester Public Market. A local company called Pappardelle’s makes them. They’re literally called Spicy Thai and they mix well with veggies, eggs and seafood (though I didn’t try that yet). You can use any kind of flat noodle for this.
As soon as the water boils and the pasta has been sitting for a few minutes, throw in the broccoli. I like cooking things together, I feel like it adds to the overall taste. Once the noodles and broccoli are cooked (keep tasting), drain and put aside. Now using the same pot (layer the bottom with a thin coat of olive oil), crack two eggs. Let them heat up for about 20 seconds, then immediately scramble.
Once the eggs are cooked, add to the pasta and broccoli and flavor with cayenne pepper, seeds, soy sauce. An alternative method would be preparing the pasta and broccoli with the seasonings, then putting that in the fridge for awhile. You can cook the eggs later, then you’ll have cold noodles and broccoli, with the kick of the cayenne and the warmth of the eggs.
YUM.
Other seasonings could include garlic or garlic salt or hot sauce. Use your imagination and feel free to toss in additional veggies.
Enjoy!