Zucchini

20250621 #breakfastdiary 1428, 22°C/cloudy, 20 min/exercise (M) Your holidays, my misery I was skimming my inbox when a line caught my eye, so I ended up reading the whole newsletter. It was about how the travel industry, having nearly starved during the global pandemic, has now fully recovered (or more) — but in some places, that also means overtourism and its harms are back in full force, just like before. We've already been through this once, so you'd think we could handle it more wisely, but overtourism still isn't getting the attention it deserves. We already learned once that this isn't a matter of gracious altruism — it's a matter of risk. So today's breakfast is something to cool down a mind overheated with these worries and concerns: ice cubes bobbing in cold zucchini noodles

100g egg noodles, 1 zucchini, ice, 1/2 lemon, chopped chives, (dressing) 2t maple syrup, 2t soy sauce, 1t fish sauce, 1t garlic powder

1. Cut the zucchini into half-moons, sprinkle with salt, let sit a bit, then squeeze out the moisture by hand. Heat olive oil in a pan, sprinkle with salt and pepper, and sear until golden. 2. Boil the egg noodles in salted water and rinse in cold water. Chewiness 10+ 3. Mix 2t maple syrup, 2t soy sauce, 1t fish sauce, and 1t garlic powder, pour into a mixing bowl, add the seared zucchini from step 2 and ice, and mix evenly. 4. Put the zucchini and ice from step 3 into a bowl, add the egg noodles, and mix evenly. Top with chopped chives and squeeze in the juice of 1/2 lemon.

Inspired by @nytcooking