Sesame noodle bento box

This vegetarian dish features gut-friendly kimchi.

“The silky yolk of this jammy, soft-boiled egg coats the vegetables and soba noodles like a sauce,” says Denver-based recipe developer Julia Heffelfinger.

This recipe is part of our meal prep series. Click here for all the details.


2 ounces soba noodles
2 teaspoons soy sauce
2 teaspoons distilled white or rice vinegar
1 teaspoon sesame oil
Kosher salt
1 teaspoon sesame seeds
1 small scallion, thinly sliced
½ cup kimchi


Prepare the six-minute egg and store it in an airtight container.
In a small bowl, toss the soba noodles with the soy sauce, vinegar, and sesame oil. Season with salt.
In a large airtight container or bento box, arrange the soba noodles. Garnish with the sesame seeds and scallion. Add the roasted vegetables and kimchi, then store everything in the fridge.


Cut the egg in half and add to the bento box. Serve at room temperature.
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