Sesame Soba Noodles with Egg
- Dairy Free
- Gluten Free
Why we love it:
- 1 package Soba Noodles (usually about 9-11 ounces)
- 4 Eggs
- 1⁄3 cup Soy Sauce
- 3 Tablespoons Sesame Oil
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon White Sugar
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 4 Radishs
- 2 cloves Garlic
- 4 heads Bok Choy
- 1 Tablespoon Canola Oil (divided)
- 3⁄4 bunch Green Onion
- 3 Tablespoons White Sesame Seeds (toasted)
1. BRING A LARGE POT OF WATER TO A BOIL
Cook the soba noodles for 4 - 5 minutes or according to package instructions. Stir occasionally because they have a tendency to clump. Drain in a colander and rinse well under cold water, tossing to cool and separate.
Place eggs in a small pot, cover with water. Bring to a rapid boil then cover and turn off heat. Set a time for 12 minutes for jammy eggs, or up to 16 minutes for fully hard boiled eggs. When timer goes off, drain and run under cold water, gently cracking the shell. When cold to the touch, peel under water to help get the shell off. Set aside.
3. SOY SAUCE DRESSING
Meanwhile, in a medium bowl whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.
Slice radishes and set aside.
4. BOK CHOY
Slice the garlic.
Trim the ends of the bok choy, then slice in half or quarters, keeping the root intact. Heat a large skillet over medium heat with a teaspoon of the oil, then add the sliced garlic, then the bok choy. Sauté for 2 minutes, then flip. Cook for 2 - 3 minutes longer until they’re bright green and cooked through. Remove from the pan but leave it on the heat.
5. GREEN ONION
Chop green onion, both white and green parts. Add the remaining canola oil and heat until shimmering, then add the green onions. Stir for 30 seconds or until fragrant. Add the soy sauce dressing and cook for 30 seconds. Add the noodles and toss to combine.
Divide the noodles and sauce among bowls. Top with bok choy, and a sliced egg. Garnish with sesame seeds and radish slices. Serve warm or at room temperature.