AT A GLANCE
Why call this "all-day noodles"? Because we could eat these savoury strands for breakfast, lunch and dinner, and quite possibly for a snack at any other time. They're quick and satisfying, which pretty much ticks all the boxes for us. Be generous with the furikake.
|01||Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together, until just tender (2-3 minutes). Drain well.|
|02||Heat oil in a wok or deep frying pan over medium-high heat. Add ginger, garlic and white parts of spring onion, and stir-fry until fragrant (1-2 minutes). Add noodles, stir-fry to coat, then remove from heat and add soy sauce, vinegar, chilli oil and sesame oil, and toss to combine.|
|03||Heat a little extra vegetable oil in a large frying pan over medium heat and fry eggs in batches until cooked to your liking (1-2 minutes for soft yolks).|
|04||To serve, divide noodles and sauce among serving bowls, top with an egg, and scatter with spring onion green and furikake.|