Soba Egg Bowl

YIELD: 12 servings

2 lbs.	fresh vegetable mixture: broccoli, onions, carrots, bok choy, red bell pepper, all sliced
4½ lbs.	soba noodles, cooked al dente, drained and rinsed
2 tsps.	white sesame seeds, toasted
1 Tbsp.	minced ginger
24	eggs, hard-cooked
1½ oz.	commercial sesame/ginger stir-fry sauce, warmed
2 cups	fried wonton strips
1 bunch	scallions, sliced

1. Heat oiled stir-fry pan; sauté vegetables. Add noodles, sesame seeds, and ginger; stir until heated through.

2. Place in large serving bowl and top with chopped eggs in a circle. Drizzle sesame ginger sauce over top and garnish with wonton strips and scallions.

Recipe by Judy Craig, Friendship Elementary School, Deltona, Fla.