Asian Rice Noodles and Egg Bowl

I recently discovered Thai Kitchen’s gluten free brown rice noodles, and they’re delicious! They come in a box with four single-serving packages, so they keep really well if you don’t cook them all at once. I’ll be posting a couple more recipes using these noodles because I’ve been having fun experimenting with them the past couple weeks. This first recipe has an asian inspired sauce with a little kick from the wasabi! I added some veggies to the noodles and topped it all with some soft boiled eggs. The sauce and the runny yolk are so yummy together! Let me know if you give this recipe a try; I’d love to hear what you think!

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  • 1 large carrot, chopped
  • 1 green pepper, diced
  • 2 Tbsp olive oil
  • 1/2 Tbsp rice vinegar
  • 1 Tbsp coconut aminos
  • 1/2 tsp wasabi
  • 2 tsp mayonnaise
  • 1 Tbsp green onion, chopped
  • 1 single-serve package of Thai Kitchen brown rice noodles (or your preferred brand)
  • 4 eggs


In a sauce pan, sauté chopped carrot and diced green pepper in 2 tablespoons of olive oil. While the veggies are cooking, bring two small pots filled with water to a boil. In one pot, add brown rice noodles to boiling water. Stir to separate the noodles. Remove from heat and let noodles sit for about 5 minutes in water. Drain noodles and set aside. In the second pot, add 4 eggs (with shell) to the boiling water. Lower the water heat to a rapid simmer and allow eggs to cook for 5 minutes. In a small bowl, whisk to combine rice vinegar, coconut aminos, wasabi, and mayo. Add noodles, sautéd carrots, and sautéd peppers to the sauce mixture and stir to combine. Divide noodles between two serving bowls. De-shell the soft boiled eggs and serve on top of noodles. Garnish with green onions. Enjoy!


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