Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.