Ingredients
- 2 packets Obento Udon Noodles
- Lee Kum Kee Chiu Chow Style Chili Oil, to taste
- 1 medium tomato, diced
- 1 Lebanese cucumber, deseeded and sliced
- 1-2 spring onions, white and green parts, finely sliced
- 1/2 cup frozen edamame
- 2 large free-range eggs, room temperature
- Toasted white sesame seeds to garnish
Method
- Bring a pot of water to the boil, add the eggs, reduce the heat and simmer for 5-6 minutes. The yolks should still be soft. Remove to a bowl of iced water and allow to cool completely before peeling.
- Wash and prepare tomato, cucumber and spring onion. Prepare edamame according to packet instructions. Set aside until needed.
- Prepare the udon noodles according to packet instructions. Drain and divide between two bowls.
- Top noodles with tomato, cucumber, spring onion and edamame. Slice each egg in half and place in centre of noodles. Sprinkle with sesame seeds.
- Generously dress with Lee Kum Kee Chiu Chow Style Chili Oil, to taste.
- Stir together and slurp!
Product used in recipe
- Obento - Udon Noodles
- Lee Kum Kee - Chiu Chow Chilli Oil
