Soba, Chives and Crème Fraîche
This is another one of the quick lunches I pulled together recently at the Quitokeeto studio. It's incredibly basic, and, like many noodle dishes, unusually satisfying. I toss soba noodles with dollops of crème fraîche, and shower the tangle with lots of chives and grated hard-boiled egg yolk. A little green salad on the side dressed with a bit of good olive oil and salt - it's A+. I posted the recipe here.