Cabbage Noodle Bowls with Fried Eggs

  • Author: Erin Alderson
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: dinner
  • Method: stovetop



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


  • 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.
  • 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.
  • Measure out 3 tablespoons of the pickling liquid and combine with the soy sauce and sesame seeds.
  • 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.
  • 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.

Keywords: cabbage noodle bowls, noodle bowl