Onsen Egg Pot Noodles with Cheese and Oyster Sauce
Lee Kum Kee

Onsen Egg Pot Noodles with Cheese and Oyster Sauce

Serves 1
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Onsen Egg - or more commonly known as Onsen Tomago - is a way of slowly cooking your eggs in warm hot springs to get silky smooth whites and a beautifully runny yolk.

In Japanese, Onsen means 'hot springs', and tamago means 'egg', so it directly refers to the way the egg was cooked. The eggs are poached inside their shells, so while they are almost the same as soft boiled eggs, the whites are actually soft and silky, as opposed to firm whites, and the yolk comes our firm but creamy, as opposed to soft and runny.

Ingredients

1 pack instant noodles
1 egg
1 cup water

Seasoning

1 packet cheese sauce

Garnish

1 spring onion, finely sliced

Method

1 To make the Onsen egg, poke a small hole on the egg shell with a pin, and place the egg in a bowl. Add water into the bowl until the egg is fully submerged. Microwave on medium heat for about 40-50 seconds, before cooling the egg in cold water.
2 Add hot water to the instant noodles and cover with lid until soft. Then drain the water and place the noodles on a plate. Add cheese sauce to the noodles and microwave for 10 seconds until the cheese melts. Then, crack the Onsen egg over the noodles. Add the Lee Kum Kee Premium Oyster Sauce and chopped spring onions. Mix well and serve.
PREP TIME 5 MINUTES | COOK TIME 5 MINUTES
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.