All-day noodles with fried egg and furikake

AT A GLANCE

  • Serves 4 people

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.

  • 400 gm dried somen or soba noodles
  • 2 tbsp vegetable or grapeseed oil, plus extra for frying eggs
  • 20 gm ginger, finely grated
  • 2 garlic cloves, finely chopped
  • 4 spring onions, thinly sliced, white and green parts reserved separately
  • 100 ml soy sauce
  • 50 ml brown rice vinegar, or to taste
  • 1 tbsp roasted chilli oil (see note), or to taste
  • 3 tsp sesame oil
  • 4 eggs
  • Furikake, to serve (see note)
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.
NoteRoasted chilli oil is available from Asian grocers. Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.

Topics:

NOODLES, LUNCH, GLUTEN-FREE, EGGS, GARLIC, GINGER, ASIAN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

CHAMPAGNE (THE ONLY BOOZE YOU CAN DRINK AT ANY TIME OF DAY). , suggested by MAX ALLEN

FEATURED IN

Mar 2017

Mar 2017

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