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About the Dish

  • Eggs

    Eggs

  • Soba Noodles

    Soba Noodles

  • Once Again Sunflower Seed Butter

    Once Again Sunflower Seed Butter

  • Chinese Southern Belle My Sweet Hottie

    Chinese Southern Belle My Sweet Hottie

  • Spring Onion

    Spring Onion

  • Garlic

    Garlic

  • Bok Choy

    Bok Choy

  • Spinach

    Spinach

  • Radish

    Radish

METHOD

1
Fill a saucepan 2/3 full with about 6 cups water, and place over high heat. This is your soba noodle cooking water.
2
Prepare your mise en place: Trim and chop green onions, keeping white and green parts separate. Peel and mince 2 cloves garlic. Cut bok choy into bite-size pieces. Cut or tear spinach into bite-size pieces. Trim ends from radishes, halve lengthwise and thinly slice crosswise.
3
Place eggs in a separate small saucepan, cover with cold water, and add 1/2 teaspoon kosher salt. Place on high heat. Bring eggs to a boil, and then set a timer and continue boiling for 2 minutes for soft-boiled (or 5 for hard). Drain water off eggs and cover them with ice, 1/2 teaspoon kosher salt and more water. Let eggs remain in ice to cool.
4
Add noodles to boiling water, stirring to prevent them from sticking to the pot or themselves. Cook until tender but not mushy, 4-5 minutes. Drain well in colander, but do not rinse.
5
Transfer noodles to a bowl. Add liquid aminos, sunflower butter and half of the My Sweet Hottie sauce. Toss well to combine.
6
Place sauté pan over medium heat, and add 1 teaspoon cooking oil. When oil is hot add green onion whites and garlic. Cook while stirring until fragrant, about 30 seconds. Add bok choy and cook, stirring, until wilted, about 2 minutes. Add spinach and cook, stirring, to wilt, 3-4 minutes. Stir in remaining My Sweet Hottie sauce. Taste and adjust seasoning as desired with kosher salt.
7
Carefully peel eggs, then cut in half lengthwise.
8
Divide noodle mixture between 2 bowls, and top with bok choy mixture, radishes and green onion greens. Arrange egg halves on top of noodles. Enjoy!