Egg-Topped Soba Noodles With Asparagus And Prosciutto

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Makes: 8 servings adjust

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 5 cloves Garlic, coarsley chopped
  • 3 ounces Prosciutto, cut into strips

Step 1

Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.

Ingredients

  • 2 tablespoons Olive Oil
  • 8 Eggs

Step 2

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; set aside.

Ingredients

  • 1 package Soba Noodles
  • 1 pound Asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices

Step 3

Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
 

Step 4

Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.

Ingredients

  • 1 cup Grated Parmesan Cheese

Step 5

Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.
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