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 Tbsp.soy 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
I must make this! looks delicious too.