Dinner for One: Sesame-Garlic Soba Noodles with Fried Egg

published Oct 16, 2008
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(Image credit: Emma Christensen)

This is definitely one of those dishes that evolved from being home alone on a weeknight and having nothing in the fridge. Success! Who knew a handful of leftover soba noodles, the last egg in the carton, and a few condiments could make such a delicious and satisfying meal?!

(Image credit: Emma Christensen)

The best part about this meal is the fried egg, in our humble opinion. The runny yolk mixes into the sesame-coated soba noodles like a creamy sauce, adding richness and substance to the dish. If you’re in the mood (or have a better-stocked fridge than ours), stir-fried veggies or cubes of tofu would make an excellent addition.

While we’re billing this recipe as a “dinner for one,” there’s no reason why you couldn’t double or triple it to feed more people. You can also make a big batch of soba noodles early on in the week and portion out what you need for each meal. Done this way, just toss the noodles right in the pan with the sesame oil and garlic until they’re heated through.

Sesame-Garlic Soba Noodles with Fried Egg
Serves one

1 cup soba noodles – about 1.5 ounces dry
1 Tablespoon salt
2 teaspoons sesame oil
1-2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 teaspoon

red pepper flakes

1 Tablespoon soy sauce

1 green onion, sliced into thin rounds

1 egg

Extra green onion for garnish

Extra salt

Bring a pot of water to boil and add the soba noodles and a tablespoon of salt. Cook until tender, about 4 minutes. Drain and transfer to serving dish.

Meanwhile, in a small pan over medium heat and add the sesame oil. When the oil is hot, add the garlic, ginger, and red pepper flakes, and sauté until fragrant, about thirty seconds. Remove from heat and stir in the soy sauce. Pour this sauce over the noodles, add the green onion, and toss until the noodles are evenly coated.

Set the same small pan you just used back over medium-high heat. Crack an egg into the pan, being careful not to break the yolk. When the whites have set, use a spatula to gently but swiftly flip the egg over. Cook for a minute or two until the whites are completely cooked but the yolk is still liquid.

Slide the egg on top of the noodles, garnish with green onion if you’re feeling fancy, and eat immediately!

(Images: Emma Christensen for the Kitchn)