I cook Asian food infrequently at home, usually opting to make a sandwich or patch some snacks together instead. My cooking has altogether tailed off a bit since returning from Christmas break, and when I do cook nowadays I focus more on efficiency than anything else. That is where the real benefits of the Momofuku ginger scallion sauce come into play. It takes 4-5 minutes to cook soba, and one can easily poach an egg or two in the same pot when the noodles are almost done cooking. Toss in some Momofuku sauce and spicy stir-fried anchovies and seaweed if you have it to complete the dish. Voila, a 10 minute meal. Beat that, Rachael Ray.