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
- 1Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together, until just tender (2-3 minutes). Drain well.
- 2Heat 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.
- 3Heat 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).
- 4To serve, divide noodles and sauce among serving bowls, top with an egg, and scatter with spring onion green and furikake.
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