INGREDIENTS:
- 2 eggs
- 4 ounces dry soba noodles
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (about a 1-inch piece)
- 4 heads baby bok choy, rinsed and coarsely chopped
- 1 teaspoon red chile paste or more (such as sambal oelek)
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- ¼ cup chopped Tamari roasted almonds
- 1 green onion, thinly sliced
INSTRUCTIONS:
- In a small saucepan, bring to boil just enough water to cover eggs (wait until the water boils to add eggs) Once water boils, slowly lower each egg into boiling water on a soup spoon. Keep at a low boil for 8 minutes; drain then return eggs to pan and cover with cold water.
- Meanwhile, bring water to boil for dry soba noodles and cook according to package directions.
- While noodles and eggs cook, heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger; cook and stir 1 minute. Add baby bok choy, chile paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp-tender. Remove from heat.
- When noodles are done, lift them from the boiling water with a slotted pasta ladle and transfer directly into bok choy mixture. Return pan to burner over medium-low heat and gently toss to combine and reheat.
- When you're ready to serve, peel and cut each egg in half. Divide noodle mixture between two serving bowls; top each bowl with one egg, one teaspoon toasted sesame oil and half of the almonds and green onions. Serve.
Source: Pinch and Swirl
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