These soba noodles with leeks, sweet onions and egg are an easy and delicious vegetarian meal.
There are few groceries that set off panic mode in my brain when their supply gets dangerously low, bananas (I live with a part monkey husband), milk (omg, what do I put in my 3 cups of coffee in the morning?) and eggs.
So you might imagine my annoyance on Monday when I went for these exact three things and they were out of two out of the three.
Like, wiped out.
How a regional grocery chain can just be OUT of milk and eggs is beyond me. It’s not like there was an impending storm or anything, just “typical Monday inventory lows” according to the poor shelf stocker I sarcastically attacked when noticing there wasn’t a gallon of milk in sight.
Inventory lows? Here’s a thought, order more then.
I have just about zero planning capabilities when it comes to dinner so unless it’s been made for this site or a freelance project during the day, chances are, I haven’t given even 2 seconds of thought to dinner until about 6pm when I realize all my meat is frozen and the internal debate between annoying microwave defrosting or just eating eggs in some capacity starts.
Eggs usually win.
They’re cheap, they cook quickly and most importantly, they pack a quick protein punch.
It’s why this kale and feta egg bake is also on constant rotation for easy dinners.
But meatless doesn’t have to mean boring.
This soba noodle dish, is packed with sweet sautéed onions (check out our guide for how to cut an onion like a pro) and leeks and tossed in a sweet chili soy sauce.
I love using leeks for mild onion flavor in dishes like this. They add a nice green element and count as a vegetable without that overpowering onion flavor. If you’ve grabbed a bunch from the market, make sure to check out how to properly cut leeks for a step by step guide on preparing them for cooking.
I topped the pasta with hard-boiled (although fried, poached or soft boiled would be great too!) Safest Choice Eggs. They’re pasteurized (making them worry-free for you batter-lickers out there) and a great option for your meatless meals.
Soba Noodles with Leeks, Sweet Onions and Egg
- 6 ounces soba noodles
- 11/2 tablespoons extra virgin olive oil
- 1 onion thinly sliced
- 1 large leek thinly sliced into half circles
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sweet thai chili sauce
- 2 hard boiled eggs peeled and quartered
- green onions chopped for garnish
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the onions and leeks and saute for 15-20 minutes, stirring occasionally until softened and starting to brown.
- Meanwhile, bring a large pot of water to a boil.
- During the last 5 minutes of cooking time for the onions, add the soba noodles to the boiling water.
- Cook the soba noodles until al dente (about 4 minutes).
- Mix the ginger, soy sauce and sweet thai chili sauce together in a small bowl.
- Drain the soba noodles and add to the skillet with the onion and leek mixture.
- Pour the soy mixture on top and toss to coat all the noodles.
- Turn the heat off, divide the noodles into two serving bowls and top with 1 egg each.
- Garnish with green onions and serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This post is sponsored by Safest Choice Eggs. All content and opinions are my own. Thanks for supporting the brands I choose to work with!
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.