Veggie Soba Noodle Bowl

This dish is super quick and easy to make but tastes delicious. I grabbed whatever vegetables and asian-sauces I had lying around and voila- yummy healthy-ish noodle bowl!

Ingredients

1 Egg
1 Cup Kale
1 Cup Mushrooms
1/2 Cup Chicken Broth
1/3 Cup Onion
1/4 Red Pepper
1/4 lb Soba Noodles
1 Tbsp Garlic
2 Tbsp Olive Oil
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
1 Tbsp Sesame Seeds
1 Tbsp Szechuan Spicy Stir Fry Sauce (or any kind of asian stir-fry sauce)
1 Tbsp Asian Hot Sauce (I used a pack from a prior Sunday's take-out order) 

Instructions

Vegetable Stir Fry 

1. Add olive oil to pan on medium-high heat 
2. Add onion and garlic, cooking until both are translucent 
3. Add chopped mushrooms, kale and finely sliced red pepper 
4. Add rice vinegar and chicken broth, stirring after both
5. Add soy sauce, stir fry sauce, hot sauce and sesame seeds when vegetables are almost done cooking. 

Soft Boiled Egg (Normal Way)

Note...I copied this section from my sister's recipe (See Ramen Bowl). This is the correct way to cook a soft-boiled egg, however I used an abbreviated version, which i've detailed below under "Soft Boiled Egg (Microwave Way) 🤣

1. Bring a small pot of water to a boil with enough water to cover egg. 
2. When the water comes to a boil, reduce it to a simmer and add 2 eggs.  
3. Simmer for 7 minutes. 
4. Remove from the simmering water and immediately put under cold water to cool. 

Soft Boiled Egg (Microwave Way)

      1. Add 1/3 cup water to coffee cup

      2. Gently crack egg into coffee cup

      3. Microwave for 30 seconds 

      4. Wait 20 seconds, microwave again for 15 seconds 

      5. Drain extra water by using fork as a strainer 

Noodles

1. Cook according to package directions.

To Assemble

Split the noodles between two bowls. Spoon stir fry over noodles. Peel and slice the eggs and top the dish (or if you used my microwave variation, gently pour egg from coffee cup into bowl).