Gagh #1


yIntaHbogh qagh jablu’DI’ reH nIvqu’ qagh!
Gagh is always best when served live.

Yields: 3-4 servings


  • 7 oz pre-cooked udon noodles (aka Japanese wheat-flower noodles)
  • 2 oz dry (uncooked) soba noodles (aka Japanese buckwheat noodles)
  • 2 oz dry (uncooked) udon noodles
  • 6 scallions, chopped
  • 3 eggs, beaten
  • 3/4 cup bean sprouts
  • 1 package Fried Rice seasoning
  • Low sodium soy sauce
  • Cooking oil (I recommend a blend of equal portions sunflower and olive)
  • Food Coloring (I recommend red and black)



1. Boil the oodles in water with ~2 sauce and food coloring (~2:1 red:black). Simmer until desired tenderness. Drain.

2. In a frying pan, heat ~2 Tbsp. cooking oil and ~2 tsp. soy sauce. Stir-fry all of the scallions and bean sprouts. Add eggs a little at a time, mixing constantly.

3 Add the cooked noodles to the stir-fry. Add fried rice seasoning and ~2 Tbsp. more cooking oil. Mix constantly and thoroughly to achieve homogeneous mixture.

4. Serve on plate garnished with a bold-leaf lettuce.

recipe: Khartan house Molnoth
picture/ Star trek cook book