Last week I came home from the market with beautiful spring onions and golden-yolked eggs. I decided to highlight both in a delicious soba noodle meal. These noodles are served cold, and the runny yolk of the egg blends with the light, nutty dressing to make a wonderful sauce.
Soba Noodles with Scallions and Fried Eggs
Meanwhile, toast the sesame seeds in a dry skillet until golden brown, being careful not to burn them.
In a large bowl, whisk together the soy sauce, vinegar, honey and sesame oil. Toss the cooled noodles in this dressing, then add the sesame seeds and scallions and toss again. Allow to sit for 30 minutes at room temperature or for 4 hours in the fridge before serving.
To serve, fry four eggs sunny side up and serve each on a bed of cold noodles.
Makes 4 servings.
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