Asian rice noodle bowls with sesame dressing and soft-cooked eggs
Vegetarian, Dairy-Free, Family-Friendly, Gluten-Free
20 – 35 Minutes
Vegetarian and gluten-free, these light yet satisfying bowls are packed with crisp fresh vegetables, as well as soft-cooked eggs.
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 - 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
To get dinner on the table even faster, in Step 1, bring 2 pots of water to a boil and cook the noodles and 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.
Once upon a time, sugar snap peas came with tough strings that had to be pulled off before you could enjoy the pods. Today most modern varieties like these are string-free and require no trimming.
Calories: 490, Protein: 16g (32% DV), Fiber: 7g (28% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 155mg (52% DV), Sodium: 700mg (29% DV), Carbohydrates: 78g (26% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts, 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.