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

Serves: 4


  • 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



Prepare add-ins and arrange in small bowls.


Bring the broth to a boil.


Cook the noodles according to the package, drain.


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.


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

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