Warm Natto Udon Noodles with Poached Egg

Only takes a few minutes to prepare

I opened up the fridge this morning, and I couldn't find anything I wanted to eat. I didn't want the leftover, and I didn't want to heat up the frozen biscuits. If I cook rice, I have to wait for 20 minutes. Hmm. Why don't I cook up frozen udon noodles, which only takes one minute? I came up with some interesting toppings.

Creamy egg yolk coats the warm noodles

Garlic chili oil gives a nice kick

Warm Natto Udon Noodles With Poached Egg

1 package, frozen udon noodles
1 package, natto
1 egg
1 tsp, garlic chili oil
1/3 cup, noodle dipping sauce
Green onions for garnish

Cook frozen noodles in boiling water. Scoop up the cooked noodles with tongs out of the hot water into the bowl. Crack an egg gently into the simmering water that you just cooked the noodles in and continue cooking until slightly firm, about 2 minutes. Pick up the egg with a slotted spoon and place it on top of the noodles. Add natto, green onions and garlic chili oil. Pour in noodle dipping sauce. I think this dish tastes better when the noodles are still warm. The dipping sauce can be cold but the contrast in temperatures makes it so yummy.

Check out this post for another udon noodle recipe.



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Tofu and Avocado Salad with Chili Oil Dressing

Okra adds a nice crunch to this dish

Every so often, there comes a special seasoning that gets so popular that everyone is eating it. This little jar of chili oil got so popular in Japan, everyone there had to get it. It has fried garlic flakes soaking in the bright orange chili oil with a hint of sesame flavor. You can drizzle this on top of your meat, fish and vegetables of your choice. It is addictive!  

Bits of garlic soaked in chili sesame oil

Silken tofu and avocado melt in your mouth

Tofu And Avocado Salad With Chili Oil Dressing

1/2 block silken tofu, cubed
1/2-1 avocado, cubed
2 okra
1 Tbsp cilantro
2 tsp garlic chili oil
1 Tbsp soy sauce, or Ponzu
1 tsp fresh lime juice

In boiling water, blanch okra for 15 seconds. Don't overcook them. Slice them in bite sizes. Assemble on your plate, cubes of tofu and avocado and okra. Drizzle garlic chili oil, soy sauce and lime juice on the salad. Top off with chopped cilantro. Serve cold.


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Hoop-la Earrings

Get it? Hoop... Hoop-la. Ever so clever of me! I spent hours trying to put crimps on the hoops to secure crystal beads on the wire itself, ruining a dozen of crimps. Finally I decided to go with the plan B. By how else but the wire wrapping technique! This way, one bead stays stationary on the hoop facing forward and the other bead dangles freely at the bottom, just as I planned. 

Dangling cherries

With tiny pearls

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Pearls and Teardrops Earrings

I've been practicing the wire wrapping techniques to make more accessaries with briolettes, pear shaped beads or teardrop beads. I am feeling more comfortable doing it, and getting the right tools did help me a lot. It is amazing to me how many different shapes of pliers there are to make jewelry. Indeed, there are pliers for every job!

Wire wrapping in action!
I like girly jewelry, but these are elegant, too.

I have more than a few pairs of pliers now, Ultraman is not one of them.

Each one has its own purpose

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