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Sesame Noodles with Soy Sauce Eggs
INGREDIENTS:
Sesame Noodles:9 oz package soba noodles (or noodles of choice)
¼ c rice vinegar
¼ c soy sauce
2 Tbsp Ty Ling Sesame Oil
1 Tbsp minced garlic (about 6 cloves)
2 Tbsp peanut butter, optional
1 c Ty Ling canned bean sprouts, drained
1 Tbsp black sesame seeds, optional
Soy Sauce Eggs:
6 hard boiled eggs
½ c warm water
4 tbsp sugar
2 tbsp rice vinegar
1 c soy sauce
1 tbsp oil
6-8 medium to large boy choy, halved or quartered
6 cloves garlic, minced
2 tbsp soy sauce
1 tsp Ty Ling Sesame Oil
DIRECTIONS:
Soy Sauce Eggs:– Prepare hard boiled eggs by placing eggs in a medium pot with enough water to cover by 1 inch. Bring water to a rolling boil.
– Turn off heat, cover pot with a lid and let eggs sit for 6-10 minutes (depends on how you enjoy your eggs).
– Remove eggs into an ice bath. Peel shells.
– Whisk together all remaining ingredients.
– Place peeled, hard boiled eggs into the soy sauce mixture. Place a small plate or lid on top of the eggs to keep them full submerged in the liquid.
– Chill in the fridge for 2-24 hrs.
Garlic Bok Choy:
– Heat oil in a large skillet over medium heat. Add garlic, stirring frequently until fragrant (30 seconds – 1 minute). Add all remaining ingredients.
– Toss to fully coat. Cook for 2-3 minutes uncovered.
– Toss, cover and cook an additional 3-5 minutes, depending on level of preferred crunchiness.
Sesame Noodles:
– Prepare noodles according to package directions.
– Drain, but don’t rinse noodles.
– Whisk together all remaining ingredients until smooth and well combined.
– Toss cooked noodles with the sesame sauce until full coated.
– Top with soy sauce eggs, garlic bok choy, bean sprouts and black sesame seeds.