Egg Scallion Oil Noodles

Steps

How to make it

Prep 6 min · Cook 9 min

1. Chop 2 scallions into greens and whites separately. Mix 2 tbsp soy sauce with scallion whites and 1 tbsp olive oil into a base sauce.
2. Bring a pot of water to a boil. Cook 1 serving fresh oil noodles per package time until springy (about 2–3 minutes); drain well.
3. Toss noodles quickly with the base sauce until every strand is coated with scallion oil.
4. Heat a skillet over medium. Add the remaining 1 tbsp olive oil. Crack in 1 egg and fry over low about 2 minutes until whites are set and yolk is still soft-set.
5. Plate the noodles, top with the fried egg, and scatter scallion greens; break the yolk into the noodles when you eat for the best flavor.

Tips & storage

Make it easier

• For fully set yolk, flip and fry 30 seconds more.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best fresh; egg and noodles decline overnight.