This is the recipe people make twice. Once because they don't believe it'll be that good. Then again the next day.
What you need
- 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
How to make it
Cook your noodles. While they cook, melt the butter in the empty pot. Add the soy sauce and sesame oil. Drain the noodles and toss them in the butter mixture.
Pile the noodles into a bowl. Spoon two generous dessertspoons of Rayu over the top. Add the egg. Scatter spring onion. Eat immediately.
That's it. Don't overthink it.
Notes
The egg is not optional. A soft yolk breaks into the noodles and becomes part of the sauce. If you skip it, you're making a different, lesser dish.
More Rayu is almost always the right call. Start with two dessertspoons. You'll know when you want three.
