Cabbage Noodle Bowls with Fried Eggs

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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.


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
Cook Time: 15 minutes
Pickled Carrots
  • 3 tablespoons rice vinegar
  • 3 tablespoons water
  • 1 teaspoon honey
  • ¼ teaspoon sea salt
  • ½ cup thinly sliced carrots
  • ½ head savoy cabbage
  • 4 scallions (sliced and saving a few greens for topping)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame seeds (plus extra for topping)
  • 4 ounces wide udon noodles
  • 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
Cook Time :15 minutes

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Recipe Rating

5 comments on “Cabbage Noodle Bowls with Fried Eggs”

  1. Sounds good! I’m glad I’m not the only one that buys cabbage but then doesn’t know what to do with it all haha.

  2. I am so excited to try this! Thank you for pointing out the gluten-free option. I always buy cabbage for recipes but only ever need half. This will be added to my recipe list so I can use up that entire cabbage!

  3. Simply adore this meal! This is that life saving recipe I go to again and again. Always craving it. Once you try it, there’s no turning back. Even my picky kids love it. Highly recommend everyone to give this a try.
    Thank you for sharing this with us! Love your blog and look forward to your new recipes.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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