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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Gluten-Free, Dairy-Free, Vegetarian

2 Servings, 490 Calories/Serving

20–35 Minutes

Vegetarian and gluten-free, these light yet satisfying bowls are packed with crisp fresh vegetables and topped with soft-cooked eggs.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket sesame dressing base (coconut aminos - coconut vinegar - toasted sesame oil)
  • 2 tablespoons sambal oelek (optional)
  • 2 organic eggs
  • ¼ pound roasted red peppers
  • 3 ounces organic sugar snap or snow peas
  • ½ cup shelled edamame
  • 2 ounces organic shredded carrots

Nutrition per serving

Calories: 490, Protein: 17g (34% DV), Fiber: 7g (28% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2g (10% DV), Cholesterol: 155mg (52% DV), Sodium: 480mg (20% DV), Carbohydrates: 80g (27% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Eggs, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the noodles to a colander and rinse with cold water. Keep the water boiling for the eggs. Meanwhile, prepare the sesame dressing.


Make the sesame dressing

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Finely chop the cilantro.
In a large bowl, stir together the sesame dressing base, cilantro, 1 tablespoon [2 TBL] lime juice, and as much sambal oelek as you like. Season to taste with salt and pepper.


Cook the eggs

Fill a small bowl with ice water. Carefully lower the eggs into the boiling water used for the rice noodles and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; assemble the salad

  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Thinly slice the sugar snap peas on the diagonal.
  • Cut the eggs in half lengthwise.
To the bowl with the sesame dressing, add the noodles, roasted red peppers, snap peas, edamame, and carrots and toss to coat. Season to taste with salt and pepper.


Transfer the noodle salad to individual bowls, top each with an egg, and serve with the lime wedges.
Kids Can!
  • Time the noodles.
  • Juice the lime.
  • Fill a small bowl with ice water.
  • Time the eggs.
  • Peel the eggs.