| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Moderate |
| Servings | 1 |
Ingredients
4 ½ tablespoons toasted sesame seeds3 tablespoons water3 tablespoons soy sauce2 tablespoons plus 1 teaspoon tahini (optional)2 tablespoons plus 1 teaspoon rice vinegar1 ½ tablespoons toasted sesame oil¾ teaspoon granulated sugarChili sesame oil (or sesame oil)Neutral cooking oil, to coat skillet3 large eggs3 tablespoon waterA few pinches sugarA few pinches salt1 package buckwheat soba noodlesRaw vegetables of choice (carrots, cucumbers, radishes, beets)2 limesClinantro, chopped
Directions
- Add water, soy sauce, tahini, rice vinegar, sesame oil, sugar, salt, and chili sesame oil into a blender/food processor and blend until combined.
- Cooking the noodles: In well-salted water until tender but firm for the time recommended on your package, usually 4 to 5 minutes. Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.
- Whisk eggs with water, sugar and salt until well-blended and even in color. Heat a 10-inch non-stick skillet over medium and coat very lightly with cooking oil. Pour in â…“ of the mixture, enough to coat the pan thinly. Cook for 1 to 2 minutes, until egg has set and edges look dry. Carefully flip the omelet and cook for 20-30 seconds on second side. Flip egg out and blot oil off with paper towel. Repeat process till egg mixture is gone.
- Stack the omelets together and roll them into a log. Use a sharp knife to slice the roll into very thin ribbons.
- Toss the cooked noodles with about half the sauce, then plate it with the omelet ribbons on top, followed by veggies. Squeeze lime juice overtop & finish with cilantro and extra sesame seeds.