breakfast noodles
1 min readHaving noodles for breakfast is commonplace in China and growing up, we always craved Dad’s version. To his fantastic recipe, we’ve added a sunny twist: a fried egg crowned with a halo of caramelised soy sauce-just because everything is better with a fried egg.
Serves 180g dried rice vermicelli noodles 1 large egg vegetable oil, for frying 14 tsp salt tsp ground white pepper tsp granulated sugar 1 tsp sesame oil 2 tsp light soy sauce 1 tsp vegetable oil 1 Soak the noodles in bowl of boiling water for5 until softened Use fork or pair of chop-sticks to loosen the noodles every now and then.
2 Meanwhile, fry an egg to your liking. We like our yolks runny.
3 Carefully drain the water from the noodles, leaving about a tablespoon of cooking water in the bot-tom. Add the salt, pepper, sugar, sesame oil and 1 teaspoon soy sauce and mix to coat each strand in the seasonings.
4 When the egg is almost done, drizzle the remaining soy sauce around the egg. Let the sauce bubble furiously until it has all seeped into the edges of the egg. Serve the fried egg on top of the noodles.
