Japanese Egg Noodle Bowl

Japanese Egg Noodle Bowl

Yield: 6 servings

Ingredients

  • 1 oz. peanut oil
  • 20 oz. mixture of chopped broccoli, onions, carrots, bok choy and sliced red pepper
  • 1 1/2 pounds fresh Japanese noodles cooked al dente, drained and rinsed (soba, ramen or even linguine will work here, as long as your noodle is sturdy enough to hold up to the sauce and vegetables)
  • 1 tsp. minced fresh ginger root
  • 3/4 oz. white sesame seeds, toasted
  • 1 tsp. sesame oil
  • 2 tsp. rice wine vinegar
  • 1 tbsp. soy sauce
  • 12 eggs, hard-boiled and chopped into large dice
  • 1 cup fried wonton strips
  • 1 bunch scallions, sliced thin

Directions

  1. Heat wok or large stir fry pan over high heat. Add oil and heat till shimmering.
  2. Add ginger and scallions and stir fry until fragrant. Add vegetable blend and stir fry until tender but still has some bite.
  3. Add noodles, sesame seeds, sesame oil, vinegar and soy sauce, and stir until heated through.
  4. Place in large serving bowl and top with chopped eggs in circle.
  5. Garnish with wonton strips and scallions. Serve immediately.

Hard-Boiled Eggs

  1. Place the eggs in a large pot and cover with cold water by one inch.
  2. Place the pot over high heat and bring to a boil.
  3. Cover the pot and turn the heat off and let sit 10 minutes, then drain and transfer eggs to an ice bath to chill for at least 15 minutes before peeling.

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