today is the first day of
the Year of the Sheep.
if that means nothing to you,
it just basically means
it’s the Lunar New Year.
these noodles are a symbol of
long life (hopefully).
may this year be a good one:
happy new year friends!
soy sauce egg noodle bowl
*note: i didn’t include serving amount etc because that is at your discretion. the yaki soba noodles that i buy come already portioned out and normally dw + i can put away 3 portions. oink. or rather, baaaah. (that’s the sound of a sheep right???!)
4 medium-hard boiled eggs, peeled
3 TBL dark soy sauce
3 TBL thin soy sauce
1 TBL sugar
2 star anises
fresh yaki soba noodles
chinese broccoli, cut in thirds
hot chili oil, store bought or homemade
green scallions or chives, to garnish
fried shallots and garlic, to garnish, very optional (and not pictured)
soy sauce eggs:
prepare your eggs, or medium or hard boiled, peel. set aside.
this is the most unscientific way: in a pourable glass measuring cup add the soy sauces and add enough water to equal 1 cup. add to a small saucepan along with the sugar, star anises and cloves. bring to a gentle boil and stir until sugar is dissolved. remove from heat and cool to room temp.
using a tall jar that would fit the 4 eggs and submerge them fully in the soy sauce mix. ignore at least 4 hours and up to 5 days.
noodle bowl prep:
halve the eggs
in a pot boil some water. loosen the noodles for less than a minute in the hot water. portion out. add a tablespoon or so of the egg soy sauce to fully coat the noodles. if you’re feeling fancy, add some of the hot chili oil and coat.
par-boil the chinese broccoli and portion out accordingly. top bowl with egg halves, garnish with chives or green scallions (and fried shallots and garlic, if using) and hot oil.