Rice & noodles

Egg Scallion Oil Noodles

Name: Egg Scallion Oil Noodles
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Fresh oil noodles 1serving; Egg 1; Scallions 2stalks

Scallion oil noodles topped with a soft-set fried egg—runny yolk makes every bite richer.

Total 15 min Saucepan Easy 1 servings

SaucepanSkillet 10-minute mealsCooking for one

Back to recipes

Fry the egg last so the yolk stays runny and enriches the noodles when you break it in.

Steps

How to make it

Prep 6 min · Cook 9 min

Slice scallions; mix soy sauce, 1 tbsp scallions, and a little oil into a base sauce.
Boil noodles until springy; drain; toss with base sauce.
Skillet with oil; fry egg on low until whites set and yolk still soft.
Plate noodles; top with egg; scatter remaining scallions.
Break yolk into noodles when you eat for best flavor.

Tips & storage

Make it easier

For fully set yolk, flip and fry 30 seconds more.

Best fresh; egg and noodles decline overnight.

FAQ

Can I use two eggs?

Yes—more protein; bump sauce slightly.

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