After a long day at work, I enjoy cooking a simple meal done well. On a hot day, I grab a pack of Myojo, a quality instant noodle (not an oxymoron). A pack of Myojo cost around $1.40, found at your local Asian super markets. My motto: quality over quantity.

On an side note, I tried the cheap $.20 a pack Maruchan brand. The soup base lacks character and the noodles falls apart. Great for those on a college budget.

So on a hot day, I grab pack of noodles with a cold dressing. The noodles are chewy and meant to be cooked al dente. Three minutes blanched in boiling water will do. To add flavor, I crack two eggs in a bowl and whisk. In a heated pan showered with 2 oz. of oil, I use wooden chopsticks to scramble the eggs as they cook. The result are light fluffy eggs. The trick is to turn off the heat once the oil reaches boiling point. I take a package of seaweed and cut into slices for garnish. Add a few halved grape tomatoes for color. For crunch, I brown some white onions. The cold dressing (sesame and rice vinegar) is marvelous-tangy with a hint of pungent mustard spice for punch.