Korean-Style Chili Oil Egg Noodles with Vegetables
23Min
2Servings
580Cal
MediumLevel
#spicy#quick#noodles
Equipment
Pot
Colander
Wok
Spatula
Pan
Knife
Cutting Board
Tongs
Bowl
Plate
Ingredients
Ingredients
Noodles (dry)
200 g
Onion (sliced)
1 piece
Egg (whole)
2 piece
Chilli Oil (liquid)
30 ml
Oil (liquid)
15 ml
Salt (ground)
3 g
Black Pepper (ground)
1 g
Instructions
1
Cook the noodles
Boil noodles until just tender, then drain and rinse briefly with cold water.
8 min100°Ctimer 8 min
2
Prepare the vegetables
Slice onion into thin strips.
3 min
3
Fry the onion
Heat oil in a wok and stir-fry onion until slightly softened.
4 minMedium-high heattimer 4 min
4
Add noodles and chilli oil
Add drained noodles and chilli oil to the wok, tossing to coat evenly.
3 minMedium heattimer 3 min
5
Fry the eggs
Fry eggs sunny-side-up until whites are set.
3 minMedium heattimer 3 min
6
Plate and season
Divide noodles among bowls, top with eggs, season with salt and pepper.
2 min
Storage
Fridge: 1 days
Reheat: Microwave 1-2 minutes
Best served immediately; chilli oil flavour intensifies after storage.
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