A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).
A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.
Stir-frying the oysters.
Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.
Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.
You have a nice veggie side dish, fresh and crunchy.
A delicious dragon fruit (from Philippines).
A nice meal.