Egg-Topped Soba Noodles with Asparagus and Prosciutto
A sophisticated Asian-Italian fusion dish combining buckwheat soba noodles with tender asparagus, crispy prosciutto, and topped with perfectly cooked eggs and Parmesan cheese. This hearty meal balances textures and flavors for a satisfying dining experience.
Ingredients
- •4 tablespoons extra-virgin olive oil
- •5 cloves garlic
- •3 ounces prosciutto
- •8 large eggs
- •9½ ounces soba noodles
- •1 pound asparagus
- •1 cup Parmesan cheese
Cooking Instructions
- 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.
5 min
- 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.
4 min
- 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.
8 min
- 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 min
- 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.
5 min
