It´s not Italian but it´s still Noodles

Good afternoon! Today I had a little crave for some Chinese food so I decided to prepare something so basic as Asian dried noodles.

To prepare: Place noodles in a heatproof bowl and pour boiling water over them. Let the noodles stand for 5 to 7 minutes depending on the thickness. You can also place the noodles in cold water and allow them soak for 25 to 30 minutes. Rinse, drain, and then add to boiling water.

-In the meantime: Cut some vegetables like green onion sticks (zest shape), some red onions in half “rings”. You can also add some paprika, carrots, 1/5 of a white cabbage julienne and also broccoli tastes great in this recipe. Cook all your vegetables in a wok with some sesame oil starting with the ones that are more dense like the carrots and the paprika. And follow with the rest. Add salt to taste and season with the following sauce. To blend this ingredients the proportions are the following:

Mix in a small bowl:

  • 2 tbsp Low sodium soy sauce, dark soy sauce,
  • 2 tbsp Rice wine
  • 2 tsp Mirin
  • 2 tbsp Sesame oil
  • 3 tbsp Teriyaki sauce

Once mixed pour it in the wok and cook until the first boil. Mix with the vegetables and immediately add the noodles (already cooked). Integrate with wooden chopsticks until the noodles are entirely coated, about 2 to 3 minutes.

-On the side at same time: The eggs

  1. Bring a large pot of water to a boil, then reduce to low minimum heat.
  2. Add a tbsp of white vinegar.
  3. Gently stir to create a whirlpool.
  4. Crack the egg in a small  bowl
  5. Pour the egg into the middle of the whirlpool and set a timer for 3 minutes.
  6. Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water

Serve it on top of the noodles and use some sesame seeds as the final topping. Eat immediately and enjoy!!


The Food Vandal



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