This is the recipe people make twice. Once because they do not believe it will be that good. Then again the next day.
15 minutes. Serves 1.
Ingredients
- 200g fresh or dried noodles, ramen, udon or egg noodles all work
- 2 dessertspoons Plateit Japanese Peanut Rayu
- 1 tbsp butter
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 soft-boiled egg, halved
- Spring onion, to finish
Method
- Cook the noodles. While they cook, melt the butter in the empty pot.
- Add the soy sauce and sesame oil to the butter.
- Drain the noodles and toss them through.
- Into a bowl. Two generous dessertspoons of Rayu over the top. Egg on. Spring onion scattered. Eat immediately.
Tip: The egg is not optional. A soft yolk breaks into the noodles and becomes part of the sauce. More Rayu is almost always the right call. Start at two dessertspoons. You will know when you want three.
