Instructions

• Bring a medium pot of water to a boil. Add 2 ounces uncooked soba noodles and cook until tender, about 4 to 6 minutes, stirring occasionally.
• While the noodles cook, heat 1/2 tablespoon toasted sesame oil in a large skillet over medium heat.
• Add 1/2 teaspoon minced garlic, 1/2 teaspoon ground ginger, 1/4 cup chopped onion, 1/4 cup chopped bell pepper, and 1/4 cup broccoli florets to the skillet. Cover and cook, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes.
• Drain the soba noodles well and add them to the skillet with the vegetables. Toss to combine.
• Push the noodles and vegetables to one side of the skillet. Crack 1 large pasture-raised egg into the empty side and cook, breaking up the yolk and white with a spatula until scrambled and cooked through. Stir the scrambled egg into the noodles and vegetables.
• Add 1 tablespoon coconut aminos, 1 tablespoon Sriracha sauce (or less, to taste), and 1 tablespoon creamy nut butter. Stir thoroughly until the nut butter is melted and the sauce coats the noodles and vegetables.
• Serve warm.