Okay, so yesterday I was craving something warm and comforting, but also kinda quick. That’s when I decided to whip up some Korean noodles with an egg. It’s super simple, and honestly, it hit the spot perfectly.
Getting Started
First, I grabbed my pack of instant Korean noodles. You know, the kind with the spicy seasoning packet? Yeah, those. I boiled some water in a pot – enough to cover the noodles generously.
Cooking the Noodles
- While the water was heating up, I opened the noodle packet and took out the seasoning and dried veggie flakes. I usually set those aside for later.
- Once the water was at a rolling boil, I carefully dropped in the noodles.
- I let them cook for about 3-4 minutes, just until they were nice and soft, but not mushy. You gotta keep an eye on them, they cook fast!
Adding the Flavor
Then came my favorite step, flavor town!
- I carefully poured in the seasoning packet. Be warned, some of these can be REALLY spicy, so I usually add about half first, give it a stir, and then taste.
- I also added the dried veggie flakes at this point.
- I stirred everything together really well, making sure the seasoning was evenly distributed. The smell alone is enough to make your mouth water!
The Egg-cellent Finale
Now, for the best part – the egg! I wanted a slightly runny yolk, so here’s what I did:
- I gently cracked an egg right into the center of the pot, on top of the noodles.
- Then, I put the lid on the pot and let it cook for another minute or two. The steam helps cook the egg perfectly. I will open it and check it from time to time.
And that’s it! I carefully poured the noodles and the egg into a bowl. The yolk was still a little runny, just how I like it, and it mixed in with the spicy broth to create this amazing creamy texture. Seriously, so good! I also grabed my chopsticks and enjoyed my food.
Next time, I might add some chopped green onions or even some kimchi. But even just like this, it’s a quick, easy, and satisfying meal.
