Ingredients
- 4 Eggland’s Best Eggs (large)
- 8 ounces 100% buckwheat soba noodles
- 3 tablespoons toasted sesame oil, divided into 2 and 1 tablespoons
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 3 cups spinach
- 1 cup shelled frozen edamame, thawed
- 1 cup mushrooms (shitake and Portobello or any you prefer) sliced
- 1 cup snow peas
- 1 bunch scallions, chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh cilantro, chopped
- ½ tablespoon sesame seeds
Preparation
Poached Eggland’s Best Eggs –
Bring a medium saucepan full of water to a boil.
Once water boils, reduce to a simmer and add 1 tablespoon of vinegar to the water.
Crack an Eggland’s Best egg into a cup (this is easier to do in a measuring cup with a handle, so you can gently drop it into the water).
Very gently drop the Eggland’s Best egg into the water and let it cook for 4 minutes to achieve a runny yolk and firm white. Let it cook longer if you prefer a firmer yolk.
Remove the Eggland’s Best egg using a slotted spoon and set aside in a bowl (You can pat the eggs dry with a paper towel).
Repeat this process 3 more times.
Noodles & Vegetables-
Salt a large pot of water and bring to a boil.
Once water boils, add the soba noodles and continue stirring until they are cooked and tender according to package instructions.
Drain the soba noodles in a colander, then return to pot and set aside. Drizzle a touch of sesame oil on noodles to prevent them from sticking together.
Add 2 tablespoons of sesame oil to a skillet on medium heat. Once oil is warm, add ginger and garlic.
After 3 minutes, add spinach, edamame, mushrooms, snow peas, scallions, red pepper flakes and salt and pepper to taste.
Continue sautéing vegetables for 3 minutes until tender.
Remove vegetable mixture from heat and add to pot of soba noodles.
In a small bowl, mix together soy sauce and rice vinegar and pour over the noodles.
Divide noodles into four bowls and top each bowl with an Eggland’s best egg.
Break the egg with a fork to let the yolk combine into the noodles, and sprinkle dish with sesame seeds and cilantro.
Bring a medium saucepan full of water to a boil.
Once water boils, reduce to a simmer and add 1 tablespoon of vinegar to the water.
Crack an Eggland’s Best egg into a cup (this is easier to do in a measuring cup with a handle, so you can gently drop it into the water).
Very gently drop the Eggland’s Best egg into the water and let it cook for 4 minutes to achieve a runny yolk and firm white. Let it cook longer if you prefer a firmer yolk.
Remove the Eggland’s Best egg using a slotted spoon and set aside in a bowl (You can pat the eggs dry with a paper towel).
Repeat this process 3 more times.
Noodles & Vegetables-
Salt a large pot of water and bring to a boil.
Once water boils, add the soba noodles and continue stirring until they are cooked and tender according to package instructions.
Drain the soba noodles in a colander, then return to pot and set aside. Drizzle a touch of sesame oil on noodles to prevent them from sticking together.
Add 2 tablespoons of sesame oil to a skillet on medium heat. Once oil is warm, add ginger and garlic.
After 3 minutes, add spinach, edamame, mushrooms, snow peas, scallions, red pepper flakes and salt and pepper to taste.
Continue sautéing vegetables for 3 minutes until tender.
Remove vegetable mixture from heat and add to pot of soba noodles.
In a small bowl, mix together soy sauce and rice vinegar and pour over the noodles.
Divide noodles into four bowls and top each bowl with an Eggland’s best egg.
Break the egg with a fork to let the yolk combine into the noodles, and sprinkle dish with sesame seeds and cilantro.
source : egglandsbest.com
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