Sesame Noodles with Soy Sauce Eggs


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
Garlic Bok Choy:
  • 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


Soy Sauce Eggs:
  1. 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.
  2. Turn off heat, cover pot with a lid and let eggs sit for 6-10 minutes (depends on how you enjoy your eggs).
  3. Remove eggs into an ice bath. Peel shells. 
  4. Whisk together all remaining ingredients.
  5. 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.
  6. Chill in the fridge for 2-24 hrs.
Garlic Bok Choy:
  1. Heat oil in a large skillet over medium heat. Add garlic, stirring frequently until fragrant (30 seconds – 1 minute). Add all remaining ingredients.
  2. Toss to fully coat. Cook for 2-3 minutes uncovered.
  3. Toss, cover and cook an additional 3-5 minutes, depending on level of preferred crunchiness.
Sesame Noodles:
  1. Prepare noodles according to package directions.
  2. Drain, but don’t rinse noodles.
  3. Whisk together all remaining ingredients until smooth and well combined.
  4. Toss cooked noodles with the sesame sauce until full coated.
  5. Top with soy sauce eggs, garlic bok choy, bean sprouts and black sesame seeds.