Egg-Topped Soba Noodles with Asparagus and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 tablespoons extra-virgin olive oil, divided |
5 garlic cloves, coarsely chopped |
1 3-ounce package thinly sliced prosciutto, cut crosswise into strips |
8 large eggs |
1 9.5-ounce package thin soba noodles |
1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices |
1 cup freshly grated parmesan cheese plus additional cheese shavings |
Directions:
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.
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.
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.
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.
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.
6. Per serving: 335.8 kcal calories , 45.9 % calories from fat, 17.1 g fat, 4.7 g saturated fat, 204.0 mg cholesterol, 28.0 g carbohydrates, 2.6 g dietary fiber, 2.1 g total sugars, 25.4 g net carbohydrates, 18.9 g protein Nutritional analysis provided by Bon Appétit
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