chinese egg noodle bowl

chinese egg noodle bowl with hardboiled eggs, shredded carrots, bean sprouts, green onions and peas, garnished with lime slices and chop sticks

Slurping noodles from a noodle bowl takes me back to the Friday night dinners my dad created. He would warm up a pot of broth and boil some Rose brand chinese egg noodles. Hard boiled eggs and frozen peas were the standard add-ins. Of course I loved the way the egg yolk mingled with the broth to enrich the soup. I’ve jazzed it up a bit since then, but it is essentially the same steaming, slurping, comforting meal I loved as a child. For a spicier version try my Vietnamese noodle bowl.

noodle bowl

Print Recipe
Serves: 4

Ingredients

  • 4 cups broth, bouillon flavor of your choice
  • 6 ounces Soba noodles or Rose Chinese egg noodles, cooked according to the package
  • 4 eggs, hard boiled
  • Add-ins:
  • 1 carrot, julienne
  • 2 green onions, thinly sliced on diagonal
  • ½ cup shelled edamame or frozen peas
  • optional:
  • bean sprouts
  • chopped peanuts
  • lime wedge
  • Sriracha or Tabasco sauce

Instructions

1

Prepare add-ins and arrange in small bowls.

2

Bring the broth to a boil.

3

Cook the noodles according to the package, drain.

4

Arrange noodles in the center of each serving bowl. Pour 1 cup of hot broth over each bowl. Slice an egg and lay over the top of the noodles.

5

Serve the steaming bowls along with toppings for individuals to dress their individual servings.

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