Soba Egg Bowl
Photo: Am. Egg Board
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 |
Heat oiled stir-fry pan; sauté vegetables. Add noodles, sesame seeds, and ginger; stir until heated through.
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.
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© 2012 Penton Media Inc.
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