Noodle Bowl with Fried Egg
A quick and satisfying bowl of noodles tossed with crisp vegetables, topped with a golden fried egg and fresh herbs. Perfect for a fast weeknight dinner or a hearty breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 200 g noodles
- 1 medium carrot
- 150 g cabbage
- 2 large eggs
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- 1
Cook the 200g noodles in boiling salted water until tender, about 5-7 minutes. Drain and set aside.
- 2
While noodles cook, thinly slice the 1 carrot and 150g cabbage. Heat 1 tbsp of the oil in a large pan over medium-high heat.
- 3
Add the sliced carrot and cabbage to the pan and stir-fry until crisp-tender, about 3-4 minutes. Season with 1 tbsp soy sauce.
- 4
Add the cooked noodles and remaining 1 tbsp soy sauce to the pan. Toss everything together until well combined and heated through, about 2 minutes.
- 5
In a separate small pan, heat the remaining 1 tbsp oil over medium heat. Fry the 2 eggs until the whites are set and edges are crispy, about 3 minutes. Serve the noodles topped with the fried eggs and fresh herbs if you have them.
Tools you’ll need
- Large pot
- Large pan
- Small frying pan
- Knife
- Cutting board
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