
Japanese Egg Noodle Bowl

Japanese Egg Noodle Bowl
Yield: 6 servings
Yield: 6 servings
Heat wok or large stir fry pan over high heat. Add oil and heat till shimmering.
Add ginger and scallions and stir fry until fragrant. Add vegetable blend and stir fry until tender but still has some bite.
Add noodles, sesame seeds, sesame oil, vinegar and soy sauce, and stir until heated through.
Place in large serving bowl and top with chopped eggs in circle.
Garnish with wonton strips and scallions. Serve immediately.
peanut oil |
1 oz.
|
mixture of chopped broccoli, onions, carrots, bok choy and sliced red pepper |
20 oz.
|
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 1/2 pounds
|
minced fresh ginger root |
1 tsp.
|
white sesame seeds, toasted |
3/4 oz.
|
sesame oil |
1 tsp.
|
rice wine vinegar |
2 tsp.
|
soy sauce |
1 Tbsp.
|
eggs, hard-cooked and chopped into large dice |
12
|
fried wonton strips |
1 cup
|
scallions, sliced thin |
1 bunch
|
Place the eggs in a large pot and cover with cold water by one inch.
Place the pot over high heat and bring to a boil.
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.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.