This recipe sounds strange...but if you can get over the unusual ingredients you are in for an amazing meal. Soba noodles are japanese buckwheat noodles. They are healthy and delicious. I've primarily had them japanese style, but also tried them in Northern Italy this summer and loved them. This recipe is adapted from one in Bon Appetit. It's more Italian than Japanese, with a bit of American comfort food thrown in. Everyone in our family raved about them, and most of us had seconds or thirds.
- 3 Tbsp good olive oil, divided
- 5 garlic cloves, chopped
- 4 ounces bacon, cut in 1/2 inch pieces
- 8 large eggs
- 1 9.5 ounce package of thin soba (buckwheat) noodles
- 1 pound asparagus, cut on sharp diagonal into 1/4 inch thick slices
- 2/3 cup freshly grated Parmesan cheese
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bacon pieces; cook until slightly crisp. Add garlic; stir 60 seconds. Remove from heat. Set aside.
- Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover and set aside.
- Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add the asparagus to the pot and cook until noodles and asparagus are just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup of the cooking liquid.
- Add the drained noodles and asparagus to the bacon mixture in the skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
- Remove skillet from heat and add grated Parmesan cheese and remaining 1 teaspoon olive oil and toss to coat.
- Divide among 8 plates. Top each serving with 1 egg and extra cheese shavings. Serve immediately.
|Amount Per Serving||%DV|
|Serving Size 145g|
|Recipe makes 8 servings|
|Calories from Fat 170||49%|
|Total Fat 19.04g||24%|
|Saturated Fat 5.86g||23%|
|Trans Fat 0.0g|
|Total Carbs 30.28g||8%|
|Dietary Fiber 0.7g||2%|