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.


  • 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


  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.

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