Noodle Bowl with Soft-Boiled Egg and Vegetables

Step 1

Preheat oven to 425°F. Peel and slice carrots into thin rounds. Toss with 1 tbsp olive oil and 0.25 tsp salt on a baking sheet. Roast until tender and edges brown, about 20 minutes.

Step 2

Meanwhile, bring a pot of water to a boil. Carefully lower eggs in and cook for 6.5 minutes for jammy yolks. Transfer to ice water, peel, and set aside.

Step 3

Cook noodles according to package directions in salted water. Drain and rinse briefly with cold water to stop cooking. Set aside.

Step 4

In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp soy sauce, and remaining 0.25 tsp salt. This is your dressing.

Step 5

In a large bowl, combine cooked noodles, roasted carrots, drained chickpeas, and leafy greens. Pour dressing over and toss well.

Step 6

Divide noodle mixture between two bowls. Slice each egg in half and place on top. Serve warm or at room temperature.