Photo: Tina Dawson
Egg-Topped Soba Noodles with Asparagus and Prosciutto
7 ingredients
8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
451
Calories
26g
Protein
36g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 5 garlic cloves, coarsely chopped
- 1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
- 8 large eggs
- 1 9.5-ounce package thin soba noodles
- 1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
- 1 cup freshly grated Parmesan cheese plus additional cheese shavings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes