Spicy Soba Noodle Bowl With Egg Recipe

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:

1. 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.
2. Meanwhile, bring water to boil for dry soba noodles and cook according to package directions.
3. 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.
4. 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.
5. 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