Buckwheat Noodles with Scrambled Eggs and Green Onion

1. 1 Pastapack 450 g ≈ $1.36 35 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Soy sauce 11 ml
4. 4 Olive oil 8 ml
5. 5 Green onionspack 50 g ≈ $1.30 30 g
6. 6 Sesame seeds 6 g
7. 7 Vinegar 9% 1 ml
8. 8 Fresh ginger≈ $8.00 per kg 8 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the buckwheat noodles in salted water, rinse with hot water, and drain well

2. Whisk eggs² with vinegar, soy sauce, and water

3. Heat a skillet, add oil, pour in the egg mixture, and cook the omelet until set

4. Transfer the omelet to a cutting board and slice into strips

5. Chop the green⁵ onion roughly, add sesame seeds to the skillet

6. Sauté the onion with sesame seeds, then add the omelet and toss to combine

7. Stir in the cooked noodles and toss until evenly coated

In short

• In the planner this dish is cooked for two days: reheat on day two.