Sweet & Spicy Soba Noodles with Cabbage, Cucumbers, & Fried Eggs
Quick & Easy

Sweet & Spicy Soba Noodles

with Cabbage, Cucumbers, & Fried Eggs

Group Created with Sketch. 20 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 830 Cals/serving
  • View All
    Nutrition Label
    Download

For this take on a Japanese favorite, the chilled soba salad, we’re dressing delicate noodles with a flavorful sesame-based sauce, then tossing in strips of cabbage and sliced cucumbers for a bit of crunch.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. If necessary, peel the garlic, then roughly chop. Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. In a large bowl, whisk together the tahini, soy sauce, vinegar, honey (kneading the packet before opening), sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the cabbage:
2 Cook the cabbage:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Transfer to the bowl of sauce. Wipe out the pan.

Cook the noodles:
3 Cook the noodles:

While the cabbage cooks, using your hands, carefully separate the noodles. Add to the pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Transfer to the bowl of sauce and cooked cabbage.

Fry the eggs:
4 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

While the eggs cook, add the seasoned cucumbers to the bowl of cooked noodles, cabbage, and sauce. Stir to thoroughly combine; season with salt and pepper to taste. Serve the finished noodles topped with the fried eggs. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. If necessary, peel the garlic, then roughly chop. Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. In a large bowl, whisk together the tahini, soy sauce, vinegar, honey (kneading the packet before opening), sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the cabbage:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Transfer to the bowl of sauce. Wipe out the pan.

Cook the cabbage:
Cook the noodles:
3 Cook the noodles:

While the cabbage cooks, using your hands, carefully separate the noodles. Add to the pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Transfer to the bowl of sauce and cooked cabbage.

4 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Fry the eggs:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

While the eggs cook, add the seasoned cucumbers to the bowl of cooked noodles, cabbage, and sauce. Stir to thoroughly combine; season with salt and pepper to taste. Serve the finished noodles topped with the fried eggs. Enjoy!