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Cabbage Noodle Bowls with Fried Eggs


One of the things I like about using cabbage is that I inevitably can’t resist at the market but then find myself wondering how I’ll use it all. While I primarily use it raw, I love it charred either from the broiler or the grill. Add to that a few crispy scallions- it’s just delicious.

Finally, this might seem like a lot of dishes for a small amount of meal. Yes, it is but things can run together. You can make the pickles and let them rest while you make everything else. Occasionally I won’t even mix the sauce- I’ll just add everything to a bowl and toss well.

Dietary Swaps

Luckily this recipe is fairly easy. To make this cabbage noodle bowl vegan, swap out the honey for your favorite vegan-friendly sweetener and use tofu/tempeh in place of the egg. For gluten-free, use gluten-free noodles like 100% buckwheat soba noodles or rice noodles. Also, swap out the soy sauce for tamari.

Cabbage Noodle Bowls with Fried Eggs



Pickled Carrots

3 tablespoons rice vinegar

3 tablespoons water

1 teaspoon honey

¼ teaspoon sea salt

½ cup thinly sliced carrots


½ head savoy cabbage

4 scallions, sliced and saving a few greens for topping

2 tablespoons olive oil


2 tablespoons soy sauce

1/2 teaspoon sesame seeds, plus extra for topping

4 ounces wide udon noodles


2 to 3 eggs

1 tablespoon ghee

Chili flakes


  • To make the carrots, combine the rice vinegar, water, salt, and honey in a small pot and bring to a boil. Place the carrots in a heat-safe jar then cover with the hot liquid. Let sit for at least 10 minutes.
  • Remove the core from the cabbage cut into ¼” thick slices. Add sliced scallions and drizzle with oil, brushing/tossing everything together. Heat your broiler and roast the cabbage until charred. Don’t look away- it will go fast.
  • Measure out 3 tablespoons of the pickling liquid and combine with the soy sauce and sesame seeds.
  • Cook the noodles according to the package and finally, make the egg. Heat a small skillet over medium heat. Add the ghee and cook the eggs to your liking, spooning the ghee over the eggs to help the whites set.
  • Assemble the bowls by combining the noodles with the cabbage, some pickled carrots, the soy sauce mixture, and a solid sprinkle of sesame seeds. Top with an egg and serve with chili flakes and scallion greens if desired.

Keywords: cabbage noodle bowls, noodle bowl

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Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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