Easy Scallion Noodles with Onsen Tamago
Korean-American · Organized from the video by Seonkyoung Longest
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Ingredients
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Steps
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- 1
Cook the noodles in salted boiling water according to the package directions.
💡 You can use any noodles you have, like somyeon, soba, or egg noodles.
- 2
In a cold skillet or wok, combine 3 tbsp cooking oil and the chopped scallions.
💡 The video uses avocado oil.
- 3
Turn the heat to medium to slowly infuse the scallion flavor into the oil.
💡 The scallions will wilt and release their fragrance.
- 4
Add 1 1/2 tsp salt and 1/2 tsp MSG to the oil, then mix well.
💡 Mix well to combine the aromatics and seasoning.
- 5
Add the cooked noodles to the skillet and toast them with the scallion oil.
💡 Toss the noodles to coat them thoroughly in the infused oil.
- 6
Prepare the hot spring eggs (onsen tamago) by placing room temperature eggs in 70°C (168°F) water (via sous vide or a thick pot with lid) and cooking for 17 to 18 minutes.
💡 If using a pot, boil water then add cold water to reach 70°C (168°F) before adding eggs.
🔥 boil · 70°C⏱ 17 to 18 minutes
- 7
Place the cooked eggs in an ice bath to stop the cooking process.
💡 This ensures the yolk stays creamy and smooth.
- 8
Serve the noodles topped with the hot spring egg and optional black pepper.
💡 The creamy yolk pairs perfectly with the savory noodles.
Tips
- The noodles can be any shape, including spaghetti, somyeon, soba, or egg noodles.
- For the eggs, if you don't have a sous vide, use a thick pot like a cast iron or Dutch oven to maintain temperature.
- The egg can also be served as a poached or fried egg if preferred.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Seonkyoung Longest on YouTube