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This Colorful Asian Noodle Salad with Soft-Boiled Egg is a vibrant and refreshing dish that celebrates the textures and flavors of fresh vegetables and perfectly cooked noodles. Topped with a runny soft-boiled egg and drizzled with a spicy sriracha sauce, this salad is not only visually stunning but also packed with nutrients. It makes for an excellent side dish for gatherings or a light meal on its own.
Why You’ll Love This Recipe
This Asian noodle salad is a delightful way to enjoy a variety of fresh produce and flavors. The combination of crunchy veggies, creamy avocado, and savory egg creates a satisfying and nutritious dish. Plus, it’s quick to prepare and perfect for meal prep!
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- Bright, fresh flavors that pop on your plate.
- Easy to customize with your favorite veggies.
- Ready in under 30 minutes!
- Great for meal prep or as a side for gatherings.
- Packed with nutrients and healthy fats.
Ingredients
- 8 oz egg noodles
- 2 cups purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 4 green onions, sliced
- 4 large eggs
- 2 tablespoons sesame seeds
- 3 tablespoons sriracha sauce (adjust to taste)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
How to Make Colorful Asian Noodle Salad
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the noodles are cooking, prepare the soft-boiled eggs. In a separate pot, bring water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for a runny yolk. Transfer the eggs to an ice bath to cool, then peel and set aside.
- In a large bowl, combine the cooked noodles, shredded purple cabbage, halved cherry tomatoes, diced avocado, and sliced green onions.
- In a small bowl, whisk together the sriracha sauce, soy sauce, rice vinegar, olive oil, and a pinch of salt and pepper. Pour the dressing over the noodle salad and toss to combine, ensuring everything is well coated.
- Divide the salad into serving bowls. Halve the soft-boiled eggs and place one half on top of each bowl. Sprinkle with sesame seeds and additional sriracha if desired.
Tips for the Best Results
- For perfectly soft-boiled eggs, time them carefully and cool them quickly in an ice bath.
- Feel free to add or substitute your favorite vegetables like bell peppers, cucumbers, or snap peas.
- Adjust the sriracha to suit your spice preference; it can be omitted for a milder flavor.
Easy Variations
- Swap out egg noodles for rice noodles or zucchini noodles for a gluten-free option.
- Add protein like grilled chicken, shrimp, or tofu for a heartier meal.
- Experiment with different dressings, such as a peanut sauce or a sesame dressing, for a unique twist.
What to Serve With It
- Grilled chicken skewers for a protein boost.
- Spring rolls for an additional crunchy element.
- A light miso soup to complement the flavors of the salad.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if you need to reheat, do so gently in a microwave, avoiding the soft-boiled egg if possible to maintain its texture.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 8 oz egg noodles
- 2 cups purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 4 green onions, sliced
- 4 large eggs
- 2 tablespoons sesame seeds
- 3 tablespoons sriracha sauce (adjust to taste)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the soft-boiled eggs by boiling them for 6-7 minutes. Transfer to an ice bath, cool, peel, and set aside.
- In a large bowl, combine the noodles, cabbage, tomatoes, avocado, and green onions.
- Whisk together sriracha, soy sauce, rice vinegar, olive oil, salt, and pepper. Pour over the salad and toss to combine.
- Serve in bowls, topping each with a half soft-boiled egg and sesame seeds.
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Notes: Adjust sriracha for spice preference. Store leftovers in the fridge for up to 2 days.
