Easy Eats Lunch (Vegetarian Noodles with Soy-Ginger Sauce and Egg)
A satisfying vegetarian noodle bowl with blanched greens, aromatic herbs, a savory soy-ginger sauce, a perfectly jammy egg, and a dramatic hit of hot oil. Bright, fresh, and deeply flavorful—ideal for a quick, nutritious lunch.
Total time: 40 min • Active: 40 min • Inactive: 0 min
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Ingredients
- 3 l water
- 2 clove garlic
- 0.25 cup cilantro
- 2 ea scallion
- 200 g noodles
- 80 g spinach
- 2 ea egg
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- 2 tbsp OKAZU
- 0.5 tsp crushed red pepper flakes
- 2 tbsp vegetable oil
Steps
Mix together the soy sauce, mirin, sesame oil, OKAZU, and chili flakes to make the sauce.≈ 2 min In a separate pot, boil the egg for 7 minutes for a jammy center. Rinse under icy cold water, then peel.≈ 12 min Prepare and mince the garlic, slice the scallion, and roughly chop the cilantro.≈ 5 min Boil a pot of water.≈ 10 min Cook the noodles in boiling water for 2 minutes until tender.≈ 2 min In the same pot, blanch the greens until just cooked. Drain and set aside.≈ 2 min Assemble the drained, cooked noodles and blanched greens in a large heatproof bowl.≈ 1 min Top the noodle bowl with prepared scallion, cilantro, and minced garlic.≈ 1 min Pour the soy-ginger sauce over the noodle bowl with toppings.≈ 1 min Heat vegetable oil in a small pot until shimmering. Carefully pour the hot oil over the bowl of noodles.≈ 2 min Add the jammy boiled egg to each bowl, top with extra OKAZU, and serve.≈ 2 min
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Adapted from www.abokichi.com
Yields
- 2 ea finished noodle bowl
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