Noodle Bowl with Soft-Boiled Egg and Vegetables

Ingredients

• 8 oz noodles
• 1 can (15 oz) chickpeas
• 2 medium carrots
• 4 cups mixed leafy greens
• 2 large eggs
• 3 tbsp olive oil
• 2 tbsp soy sauce
• ½ tsp salt

Instructions

1. 1

   Preheat oven to 425°F. Peel and slice carrots into thin rounds. Toss with 1 tbsp olive oil and 0.25 tsp salt on a baking sheet. Roast until tender and edges brown, about 20 minutes.

2. 2

   Meanwhile, bring a pot of water to a boil. Carefully lower eggs in and cook for 6.5 minutes for jammy yolks. Transfer to ice water, peel, and set aside.

3. 3

   Cook noodles according to package directions in salted water. Drain and rinse briefly with cold water to stop cooking. Set aside.

4. 4

   In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp soy sauce, and remaining 0.25 tsp salt. This is your dressing.

5. 5

   In a large bowl, combine cooked noodles, roasted carrots, drained chickpeas, and leafy greens. Pour dressing over and toss well.

6. 6

   Divide noodle mixture between two bowls. Slice each egg in half and place on top. Serve warm or at room temperature.

Tools you’ll need

• baking sheet
• pot
• large bowl
• small bowl

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