Put an Egg on it: Fuschia’s Emergency Midnight Noodles

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If you’re fan of IFC’s hit show Portlandia, you’ve surely seen the following clip:

Bird crafts are cool and all, but if you really want to beat everyone to the next arts and crafts boom, might I suggest adding the humble chicken egg to your cultural caché? Don’t worry if you’re not the type to do appliqué. You can still endlessly debate which came first, the chicken or the egg, all while chowing down on the perfect protein.

vegetarian chinese recipe
Image Credit: Brette Warshaw.

Below you’ll find one of Cameron’s favorite “any night” dishes. (I like it quite a lot, too.) Drawing upon the spicy side of Chinese food, my new go-to cookbook writer Fuchsia Dunlop features this recipe in her recently released Every Grain of Rice. I sang its praises earlier this month here.

Fuchsia Dunlop Chinese cookbook
Image by author.

If you’re vegan, this spicy noodle dish can still be yours: eliminate the egg and add crispy pan-fried tofu, broccoli, and a sweet bell pepper. I recommend breaking out the chopsticks for maximum noodle slurping.

vegetarian spicy Chinese noodle dish
Image by author.

Fuchsia Dunlop’s Emergency Midnight Noodles, or Fu Xia Fang Bian Mian
Serves 2 as a main dish or 4 as a side

Ingredients
7 oz (200 g) Chinese dried wheat or buckwheat noodles, or 11 oz (300 g) fresh noodles
2 spring onions, greens part only, finely sliced

For the sauce
3-4 tbsp tamari soy sauce
2 tbsp Chinkiang vinegar
4 tbsp chili oil with its sediment
1 tsp sesame oil

Optional extras
An egg or two for each person

Directions
1. Combine all the sauce ingredients in a serving bowl.

2. Cook the noodles. Rinse, drain and put in the serving bowl. You’ll notice I used Japanese soba noodles and a handful of udon noodles. I scoured the Asian food market near my neighborhood but had no luck finding Chinese buckwheat noodled. The soba worked just fine, though.

boiling noodles
Image by author.

3. Scatter with the spring onions. Mix well before eating.

Fuchsia Dunlop Chinese recipe
Image by author.

4. If desired, top with eggs, fried on both sides.

5. I also fried some extra firm tofu, a small head of broccoli, and a yellow bell pepper to include as a vegan side. If you don’t mind bastardizing the recipe, mix in these veggies and protein to the noodles. I’ll warn you. Most of my Chinese friends would probably raise their eyebrows at your culinary trespass.

vegetarian Chinese noodle recipe
Image by author.

17 Comments Add yours

  1. Darya says:

    Yum. I love these kinds of simple, quick, and delicious dishes!

    1. gwynnem says:

      Thanks for stopping by, Darya. We just had this again last night and used asparagus spears, broccoli, shiitake mushrooms, and green onions. A wonderful flavor combo.

  2. This looks delicious. I’m definitely going to keep an eye out for that cook book 🙂

    1. gwynnem says:

      Thanks, Hannah. Overall simple preparations for great dishes.

  3. Haven’t had noodles in years, nor spring onions (salad onions as they’re called here). Must look out for some the next time shopping. So good to have to hand.

    1. gwynnem says:

      Spring onions are a weekly (um, daily) staple in my kitchen. I love their zesty and cooling accent in dishes.

  4. Sophie33 says:

    MMMMMMMM! I love your created tasty looking dish a lot! Yummm!

    1. gwynnem says:

      Thanks, Sophie. 🙂

  5. Mmm a nice fried egg with a runny yolk makes so many things extra delicious – sauteed greens, polenta, and these noodles are looking pretty great too!

    Thanks for liking my blog posts :).

    1. gwynnem says:

      You’re most welcome, a toast and tea. Sorry it took me so long to get back to you!

  6. Oh, man. Runny fried egg over a bowl of noodles is absolute perfection!

    1. gwynnem says:

      savorysaltysweet, this dish really is one of my favorite go-to recipes. Hope you have a chance to try it, too. 🙂

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