Cabbage Noodle Bowls with Fried Eggs
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
2 servings
-
Course
Dinner
Cabbage Noodle Bowls with Fried Eggs
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
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
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Vegetarian Red Lentil Curry And Sweet Potato Noodle Bowls {Vegan, GF + Super Simple}
Thai
5.0
(6 reviews)
