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All-day noodles with fried egg and furikake

All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.

By Emma Knowles
  • Serves 4
  • 10 mins preparation
  • 10 mins cooking

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.

Ingredients

  • 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)

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    To serve, divide noodles and sauce among serving bowls, top with an egg, and scatter with spring onion green and furikake.

Notes

Roasted chilli oil is available from Asian grocers. Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.
Drink Suggestion: Champagne (the only booze you can drink at any time of day). Drink suggestion by Max Allen