Chef Hollie Greene, founder and CEO of JoyFoodly, visited Mornings on 2, to make Soba Noodles and Mini Rainbow Frittatas. The quick, tasty dish is part of KTVU's Back to School Meals: easy-to-make dishes, as children return to classes for the fall. Greene is a school wellness consultant and educator. She woks with the Novato Unified School District's Nutrition and Food Services Program, which she helps run cooking labs at elementary schools. JoyFoodly is a Bay Area company, with simple and fast recipes that show how parents can help their children explore various foods, in particular, healthy vegetables and fruits.
Below is the recipe. Mango Chicken Soba Noodle Bowls and Mini Rainbow Frittatas.
Mango Chicken Soba Noodle Bowls
· Soba noodles, 7 oz, cooked, drained and rinsed
· Rotisserie Chicken, 1, shredded with hands
· Mango, 1, peeled and diced
· Red bell pepper, ½, diced
· Carrot, 1, shredded on a cheese grater
· Soy sauce, 2 tablespoons
· Rice wine vinegar, 1 tablespoon
· Sriracha, 3 teaspoons
· Sesame oil, 2 tablespoons
· Sunflower oil, 2 tablespoons
· Lime, 1 small
· Salt, ½ teaspoon
· Sesame seeds
1. Cook noodles separately, according to their package instructions (approximately 5-7 minutes in boiling water—do not salt water!). Get a colander ready so you can rinse the noodles right after they are done cooking in cool water. Note: soba noodles should not be al dente, but you also don’t want to overcook them so taste one before pulling the pot off the heat. Once they have been rinsed, you’re now going to dunk the cooked noodles in a big bowl of cold water and “wash them” of their starch. Use your hands and rub them in the water. Drain again in the colander. Now they are ready to be used.
2. While noodles are cooking, make sauce with the last six ingredients (from soy sauce to lime juice) in a separate bowl.
3. Toss sauce, cooked and rinsed noodles, vegetables, mango, and chicken together in a bowl. Enjoy with a sprinkle of sesame seeds on top and some chopped cilantro.
Mini Rainbow Frittatas
· Eggs, 6, cracked and beaten
· Carrot, 1, shredded
· Yellow bell pepper, 1, diced
· Basil, 2 tablespoons, chopped
· Cheddar cheese, 4 oz, grated
· Salt, ½ teaspoon
· Black pepper, ¼ teaspoon
1. Preheat oven to 375F. Line cupcake holder with liners.
2. In each cupcake liner, add a mixture of vegetables and basil, filling it two-thirds the way up.
3. Top with cheese and divide egg mixture among them until it fills the cupcake liner.
4. Bake for approximately 12 minutes. Touch the tops before removing to make sure they have cooked through and are not soft.
Serve with "curry carrot fries." To make carrot fries, toss cut carrot sticks in a tablespoon of olive oil, 1/4 teaspoon of salt and 1/2 tsp. curry powder, and roast at 400F for 15 minutes.