Noodle bowls are one of those meals I’ll make time and again for myself. I almost always have some variety of noodles in my pantry and the vegetables can be almost anything you have available.

Cabbage!

One of the things I like about using cabbage is that I inevitably can’t resist at the market but then find myself wondering how I’ll use it all. While I primarily use it raw, I love it charred either from the broiler or the grill. Add to that a few crispy scallions- it’s just delicious.

Finally, this might seem like a lot of dishes for a small amount of meal. Yes, it is but things can run together. You can make the pickles and let them rest while you make everything else. Occasionally I won’t even mix the sauce- I’ll just add everything to a bowl and toss well.

Dietary Swaps

Luckily this recipe is fairly easy. To make this cabbage noodle bowl vegan, swap out the honey for your favorite vegan-friendly sweetener and use tofu/tempeh in place of the egg. For gluten-free, use gluten-free noodles like 100% buckwheat soba noodles or rice noodles. Also, swap out the soy sauce for tamari.

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Cabbage Noodle Bowls with Fried Eggs

2 servings

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Pickled Carrots

• 3 tablespoons rice vinegar
• 3 tablespoons water
• 1 teaspoon honey
• ¼ teaspoon sea salt
• ½ cup thinly sliced carrots

Cabbage

• ½ head savoy cabbage
• 4 scallions (sliced and saving a few greens for topping)
• 2 tablespoons olive oil

Bowls

• 2 tablespoons soy sauce
• 1/2 teaspoon sesame seeds (plus extra for topping)
• 4 ounces wide udon noodles

Eggs

• 2 to 3 eggs
• 1 tablespoon ghee
• Chili flakes

1. To make the carrots, combine the rice vinegar, water, salt, and honey in a small pot and bring to a boil. Place the carrots in a heat-safe jar then cover with the hot liquid. Let sit for at least 10 minutes.
2. Remove the core from the cabbage cut into ¼” thick slices. Add sliced scallions and drizzle with oil, brushing/tossing everything together. Heat your broiler and roast the cabbage until charred. Don’t look away- it will go fast.
3. Measure out 3 tablespoons of the pickling liquid and combine with the soy sauce and sesame seeds.
4. Cook the noodles according to the package and finally, make the egg. Heat a small skillet over medium heat. Add the ghee and cook the eggs to your liking, spooning the ghee over the eggs to help the whites set.
5. Assemble the bowls by combining the noodles with the cabbage, some pickled carrots, the soy sauce mixture, and a solid sprinkle of sesame seeds. Top with an egg and serve with chili flakes and scallion greens if desired.

Prep Time: 15 minutes minutes

Cook Time :15 minutes minutes