Expanding the kiddos pasta palate is never easy, but I've found a surprising winner with this recipe from Annie Chun's Asian Cuisine.
Annie Chun's products are all natural and preservative free, which is my first priority when feeding the kids. They sent me some of their soba noodles to test in my own kitchen along with a few recipes. Out of the four we tried, the toasted soba noodles with chicken broth was the biggest hit with the farfalle loving crowd around my table. And there were even enoki mushrooms in there!
I'll admit I avoided the scallion garnish for fear of my daughter screaming, "I don't want salad!"
Here's what you need:
- 2 packages of Annie Chun’s Soba Noodles
- 4 cups chicken broth
- 1 TBSP canola or vegetable oil
- 2 eggs
- 1 TBSP water
- 1 cup fresh enoki mushroom
- 2 scallions, chopped
- salt or soy sauce
- Spread soba noodles on a sheet pan and toast in 450˚ F oven for 5 minutes.
- Bring three quarts of water to a boil.
- Boil noodles for 4-5 minutes until tender.
- Drain noodles; set aside.
- Whisk eggs and water into a bowl.
- Heat oil in a frying pan and spread egg mixture evenly over pan.
- Cook egg until done (omelet consistency).
- Roll out onto a cutting board and slice thinly.
- Heat broth to a simmer.
- Separate noodles and mushroom into four bowls.
- Add heated broth.
- Garnish with egg and scallions.
- Add salt or soy sauce to taste.