Spenny Bleds, I can’t say I am sad to see you go from Second Chances – despite our pivotal role in your creation as the robot/human hybrid that you are.
You see, SpenBot, as his prototype was named, was the subject of an undercover experiment Ben and I conducted during our mid 1980’s mad scientist phase (doesn’t everyone have one?).
We were tasked with designing a higher level robot being, with the emotional and intellectual might to save mankind from themselves. Unsurprisingly, as Ben and I actually aren’t legit scientific geniuses, we took a few shortcuts and ended up with a strange hybrid of trusty educational robot 2-XL and toy-of-the-moment Jennie Gymnast.
While we may have built Spencer with the emotional capability of a 1990’s remote-control gymnast (oops), thankfully he also inherited Jennie’s physical prowess. He was able to hold his own during the season’s physical challenges, making it all the way to the final tribal.
Unfortunately for SpenBot, his inner robot really shone out this seasoning, rendering him a seemingly insincere, unlikeable jerkwad worthy of approximately zero votes.
As you can imagine, Spencer was his usual 7/10 emotional flatline when he saw our angelic faces back at Ponderosa. That said, he was hungry and wanted to tuck into something both comforting and healthy. The Spencer Bledsoba is the perfect meal to shed robotic, emotionless tears into.
1 x 270g pack dried soba noodles
3 garlic cloves, crushed
1 tablespoon freshly grated ginger
1 long red chilli, finely chopped
4 large eggs
4 tablespoons soy sauce
4 tablespoons sesame seeds
4 spring onions, finely sliced
Boil a large saucepan of water and cook soba noodles as per packet directions. Drain and run cool water over them to separate.
Heat a large fry pan with some cooking oil. Crack eggs into pan and fry until cooked to your liking. Set aside.
In the same pan, add garlic, chilli and ginger and saute for 1-2 minutes. Add soy sauce and soba noodles and stirfry until hot and combined.
Divide noodles between four bowls and top with a fried egg each. Garnish with a tablespoon of sesame seeds per bowl and a sprinkle of shallots.