Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Soba Noodle Salad with Julienned Vegetables & Fried Egg

Hearty grains and colorful nutritious vegetables topped with an egg sunny side up.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Japanese soba noodles are thin, gluten-free, buckwheat flour pasta. In this soba noodle salad, you’ll incorporate colorful vegetables like peeled carrots, green onions, yellow bell pepper, and snow peas. Plus, the tangy dressing with orange juice, lime juice, tamari honey, sriracha, garlic, and ginger, give the noodles a bright, acidic flavor. Just make sure to cool your noodles before tossing in your dressing so it doesn’t become watered down.

(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.)

Looking for more soba noodle recipes? Click here!

Prep Time
30 min
Cook Time
10 min
40 min


  • 9 oz soba noodles
  • 1 Tbsp. sesame oil
  • 1/4 cup fresh orange juice
  • 1/4 cup 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


  1. 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.)
  2. 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.
  3. 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.
  4. 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).

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 394
  • Carbohydrate Content 67 g
  • Cholesterol Content 141 mg
  • Fat Content 9 g
  • Fiber Content 6 g
  • Protein Content 15 g
  • Saturated Fat Content 2 g
  • Sodium Content 462 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g