Noodle bowls are one of those meals I’ll make time and again for myself. I almost always have some variety of noodles in my pantry and the vegetables can be almost anything you have available.
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.
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.