9 oz soba noodles (TIP: Look for soba noodles that are 100% buckwheat, or use any noodle you like for this recipe such as brown-rice vermicelli, whole-wheat or brown-rice spaghetti.)
1 tbsp sesame oil
1/4 cup fresh orange juice
1/4cup fresh lime juice
2 tbsp reduced-sodium tamari
1 tbsp raw honey
1 tsp sriracha sauce, plus additional to taste, optional
1 small clove garlic, minced
1 tsp minced fresh ginger
3 green onions, thinly sliced
2 carrots, peeled and julienned
1 each red and yellow bell pepper, julienned
2 cups snow peas, trimmed and julienned
1/4 cup each coarsely chopped fresh cilantro and basil
4 small eggs
1/4 cup toasted unsweetened shaved coconut, optional
Prepare noodles according to package directions, drain and rinse with cold water. Toss with sesame oil and set aside to cool. (TIP: Spread noodles out on a baking tray so they cool faster.)
In a large bowl, whisk together orange juice, lime juice, tamari, honey, 1 tsp sriracha, garlic and ginger. Add onions, carrots, bell peppers, snow peas, noodles, cilantro and basil; toss to coat and set aside.
Mist a large nonstick skillet with cooking spray and heat to medium-high. Working one at a time, crack eggs into a small bowl and gently slide eggs into skillet. Cook until bottoms are golden brown and whites are just firm and opaque throughout, but yolks are still runny.
Divide noodle mixture among bowls, top each with 1 egg and sprinkle with coconut (if using). Serve with additional sriracha on the side (if using).
Layers of colorful veggies and brown rice noodles make for a healthy lunch that is easy to transport. By adding the dressing at the bottom of the jar, the vegetables stay fresh and crisp till lunchtime.