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Asian rice noodle bowls with soft-cooked eggs and sesame dressing

Asian rice noodle bowls with soft-cooked eggs and sesame dressing

Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 530 Calories/Serving

20 – 30 Minutes

Vegetarian and gluten-free, these light yet satisfying bowls are packed with crisp fresh vegetables, and the only things cooked are the noodles and the eggs.

Ingredients

  • 5 ounces flat rice noodles
  • 1 romaine heart
  • 1 red bell pepper
  • 3 ounces sugar snap peas
  • 3 scallions
  • 2 pasture-raised organic eggs
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • Sesame dressing base (sesame oil - rice vinegar - coconut aminos)
  • 2 tablespoons sambal oelek (optional)
  • ½ cup shredded carrots

Chef's Tip

To get dinner on the table even faster, in Step 1, bring 2 small pots of water to a boil instead of 1 pot, and soak the noodles and cook the eggs at the same time rather than one after the other. If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.

Make It Leaner

Eat only half the noodles and you’ll slash 130 calories per serving. To save an additional 65 calories and 7 grams of fat, use just 2 tablespoons of the vinaigrette and reserve the remaining 2 tablespoons to dress the leftover noodles for the next day’s lunch.

Nutrition per serving

Instructions

1

Soak the rice noodles

  • Set the rice noodles in a large heatproof bowl.
Bring a small sauce pot of water to a boil. Pour the boiling water over the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles and rinse under cold water. Set aside the sauce pot for cooking the eggs; wipe out the bowl and set aside for assembling the salad.
While the noodles soak, prepare the salad ingredients and cook the eggs.

2

Prep the salad ingredients

  • Trim the root end from the romaine heart; thinly slice the romaine crosswise.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Thinly slice the sugar snap peas on the diagonal.
  • Trim the root ends from the scallions; thinly slice the scallions for garnish.

3

Cook the eggs

In the same sauce pot used for the rice noodle cooking water, bring water to a boil; fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the sesame dressing.

4

Make the sesame dressing

  • Juice the lime.
  • Finely chop the cilantro.
In a small bowl, stir together the sesame dressing base, 1 tablespoon lime juice, cilantro, and as much sambal oelek as you like. Season to taste with salt and pepper.

5

Assemble the salad

  • Cut the eggs in half lengthwise.
In the large bowl used for the noodles, combine the noodles, romaine, bell pepper, snap peas, and carrots. Add the sesame dressing and toss to coat.

6

Serve

Transfer the noodle salad to individual bowls. Top each with an egg, garnish with the scallions, and serve.

Protein: 13g (26% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 7g, Saturated Fat: 3g (15% DV), Cholesterol: 155mg (52% DV), Sodium: 590mg (25% DV), Carbohydrates: 76g (25% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Eggs