Recipe description
July 31, 2026
Gentle Digestion Zucchini Egg Rice Noodle Bowl
A soothing, simple bowl with zucchini, egg, and gentle fiber for everyday digestion.
Gentle on Digestion
Easy Recipe
68%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, wheat, soy, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Provides gentle fiber from zucchini, garlic, ginger, and green onion.
- Combines eggs and sesame oil with rice noodles for a more balanced meal.
- Includes several plant ingredients that add flavor and modest dietary variety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
2
piece
Egg
2
piece
Noodles
200
gram
Soy sauce
1
tablespoon
Oil, sesame
1
teaspoon
Garlic
2
clove
Ginger
1
teaspoon
Onion, green
1
piece
Instructions
1
Soak rice noodles in warm water for 10 minutes until softened, then drain.
2
Heat sesame oil in a wok or large pan over medium heat. Add minced garlic and ginger, stir for 30 seconds until fragrant.
3
Add sliced zucchini and stir-fry for 3-4 minutes until tender-crisp.
4
Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set.
5
Add drained rice noodles and soy sauce. Toss everything together for 2 minutes until heated through.
6
Garnish with chopped green onions and serve immediately.
More Recipes For Your Gut
Nutrition
475 kcal
Calories
14 g
Protein
85 g
Carbohydrates
4 g
Fiber
4 g
Sugar
10 g
Fat
2 g
Saturated fat
2.4 g
Salt
FAQ
How many servings does this zucchini egg rice noodle bowl make?
The recipe makes 2 servings.
How should I prepare the rice noodles?
Soak them in warm water for 10 minutes, then drain well before adding them to the pan.
How do I know when the zucchini is ready?
Stir-fry it for 3–4 minutes, until tender-crisp and still slightly firm.
Can I make this recipe gluten-free?
Rice noodles are generally gluten-free, but check the labels of the noodles and soy sauce. Use gluten-free tamari if needed.
How can I make the bowl milder?
Use less garlic, ginger, or soy sauce, and adjust the seasoning to your personal tolerance.
How should the eggs be cooked?
Scramble them in the pan until just set. For food safety, use pasteurized eggs where required and avoid undercooked egg if advised.
Can I substitute any ingredients?
You can replace green onion with chives or omit the sesame oil, although the flavor will change.
Can I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and eat them within 1–2 days. Reheat thoroughly before serving.
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