Soba Noodle Bowl with Scrambled Eggs and Vegetables

Experience the flavors of Asia with this Soba Noodle Bowl with Scrambled Eggs and Vegetables. This dish is a delicious and filling meal that is perfect for breakfast, lunch, or dinner. The chewy soba noodles are combined with tender scrambled eggs and a medley of colorful veggies, creating a harmonious blend of flavors and textures. This Soba Noodle Bowl is not only tasty, but also packed with protein, fiber, and essential vitamins and minerals.

Ingredients:

• 4 oz soba noodles
• 2 tbsp oil, divided
• 1 large carrot, sliced
• 1 bell pepper, sliced
• ½ cup chopped green onions
• 4 large eggs, beaten
• Salt and pepper, to taste
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• Sesame seeds, for garnish

Instructions:

1. Follow the directions on the package to cook the soba noodles until they are al dente. Drain the water and wash with cold water.
2. Over medium heat, heat 1 tablespoon of oil in a large nonstick pan. Add the carrot and bell pepper and cook for about 5 mins or until the vegetables are soft.
3. Put the cooked veggies on a plate and set them aside. Then heat the last tbsp of oil in the same pan over medium heat. Scramble the eggs in the pan for about 2 mins or until they are fully cooked. Add salt and pepper to taste.
4. Make the dressing by whisking the soy sauce, rice vinegar, sesame oil, and honey in a small bowl. Put half of the soba noodles in each of the two bowls. Scrambled eggs, cooked vegetables, chopped green onions, and a drizzle of dressing go in each bowl. Sprinkle sesame seeds on top and serve right away.