Tuesday, 7 July 2015

Egg Topped Soba Noodles with Asparagus and Parma Ham

I'm not really sure how to describe this dish, it's sort of a mash up between noodles and then mediterranean flavours, but it works! This was deliciously simple and not much effort for an evening meal. I did a poached egg instead of the fried in the original recipe as that's what I prefer.

Egg Topped Soba Noodles with Asparagus and Parma Ham (from Epicurious)
(Serves 4)
(10 WW ProPoints per serving)

cooking spray
5 garlic cloves, coarsely chopped
4 slices parma ham, torn into strips
4 large eggs
1 9.5-ounce package thin soba noodles
250g asparagus, ends trimmed, sliced
40g Parmesan cheese, grated  plus additional cheese shavings
4 tsp extra virgin olive oil

Spray a large frying pan with cooking spray and heat over a medium-high heat. Add the garlic and stir for 30 secs. Add the parma ham and cook until slightly crisp. Remove from heat and set aside.

Cook the soba noodles in large pot of boiling salted water for 5 mins, stirring occasionally. Add the asparagus to the pot and cook until noodles are cooked through and asparagus is just tender, 2 to 3 mins. Drain the noodles and asparagus, reserving some of the cooking liquid.

Bring a pan of water to the boil and add some white wine vinegar. Set the water whirling with a whisk and drop the egg in the centre of the water, cook for about 3 mins.

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

Remove the frying pan from the heat. Add the grated Parmesan cheese and remaining 1 tbsp plus 1 tsp 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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