One Skillet Meal - Soba Noodles w Veggies and Prosciutto
Author: Eat Holistic LLC
Serves: 4 servings
- 1 packet 100% Buckwheat Soba Noodles, cooked and drained*
- 2 Zucchini, spiralized or sliced into thin strips
- 2 yellow Summer squash, spiralized or sliced into thin strips
- 1 cup baby plum tomatoes, sliced
- 1 bunch green onions, sliced
- Seasoning: sea salt (beware as the prosciutto will also be salty), black pepper, tamari wheat-free soy sauce or coconut aminos
- 1 packet organic or nitrate-free prosciutto from beef raised without added hormones**
- 6 eggs from pastured hens
- Olive oil for cooking
- 1 bunch Microgreens or Broccoli sprouts
* If you want this dish to be gluten free, check to make sure the Soba noddles are made with 100% buckwheat. First, if you find this confusing, buckwheat is actually a wheat-free grain, despite its name! and second, most Soba noddles packages will indicate under ingredients that only a part of the dough was from buckwheat, often ordinary wheat is added. Also, when cooking buckwheat, it becomes a little mucilaginous. Do not overcook the noodles, and after rinsing, immediately pour olive oil over to avoid them sticking into one big clump. If this does happen to you, just immerse them in hot water again for a few minutes.
**If you want this to be meat free, just omit the prosciutto. Try adding some capers to get the same flavor punch.
- Cook Soba Noodles as per instructions. Once drained, pour into a cold bowl and drizzle olive oil over them to avoid them from sticking together.
- Prepare all veggies by cutting or slicing them as indicated above.
- Heat a large skillet, add the olive oil to coat and gently stir fry the zucchini, yellow squash, green onions and prosciutto slices for about 10 minutes total.
- Season to taste.
- Add the buckwheat and crack each egg into the entire dish, add the tomatoes and gently cook under low heat for about 5 minutes more, stirring to enable the eggs to "scramble" into the dish.
- Sprinkle with the microgreens or sprouts just before serving.