Get creative this Autumn with this quick and versatile recipe for Asian-style noodles with fried egg - a fresh and tasty dish to enjoy at any time of the day.
4 Pace Farm eggs
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
400 gm dried somen or soba noodles
50 ml brown rice vinegar, or to taste
1 tbsp roasted chilli oil
3 tsp sesame oil
Furikake, to serve (optional)
In a large saucepan of boiling salted water, cook noodles for 2-3 minutes or until just tender, stirring occasionally to prevent them from sticking together, until just tender (2-3 minutes). Drain well.
Heat 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.
Heat a little extra vegetable oil in a large frying pan over medium heat and fry eggs in batches until cooked to your liking.
Divide noodles and sauce among serving bowls, top with each with a fried an egg, and scatter with spring onion green and furikake.