I was provided with Fortune Brand Noodles in exchange for participating in the Fortune Noodle Recipe Challenge.
Today I am participating in the Fortune Noodle Recipe Challenge! For the challenge, I have been encouraged to share a recipe that includes Fortune Brand Noodles. I decided to share a recipe for Korean steamed eggs that can be served with these delicious noodles—I chose to pair the Korean steamed eggs with Fortune Brand Soy Ginger Yakisoba Stir-Fry Noodles.
My husband is Korean American, and he cooks several tasty Korean dishes for our family. One dish he makes are Korean steamed eggs, or Gyeranjjim. The eggs are made in a traditional Korean stone bowl. My husband recently got us one of these bowls so we can make these delicious eggs at home, and I have taught myself how to make them, too! The eggs are quite easy to cook in this bowl and come out light and fluffy. I absolutely adore them! For this recipe, I flavored my eggs with some vegetable broth, fish sauce, sesame oil and a little scallion. These eggs make a perfect side dish for the delicious Soy Ginger Yakisoba Stir-Fry Noodles.
Stir Fry Noodles
Since our twins started college this fall, my husband and I have been trying to eat a healthier diet. So the Fortune Soy Ginger Yakisoba Stir-Fry Noodles fit in perfectly with our new lifestyle. The noodles are all natural, vegan, cholesterol free, come with their own delicious sauce and can be prepared in minutes in the microwave. To serve them with my steamed-egg side dish, I simply followed the directions to quickly prepare them and heat them up in the microwave while the eggs were cooking.
Korean Steamed Eggs
Korean steamed eggs are a simple and savory recipe that can be made as a side dish or as a main dish for any meal. These eggs disappear quickly whenever they are made in my home.
If you don’t have a traditional Korean earthenware or stone bowl, the steamed eggs can also be made in the microwave in a microwave-safe bowl.
These eggs aren’t difficult to make—follow the recipe below to make these eggs for yourself. I served mine on top of a bowl of the Soy Ginger Yakisoba Stir-Fry Noodles one night for dinner, and it was a wonderful meal!
- 4 large eggs
- 1 cup vegetable broth
- 1 teaspoon fish sauce
- 2 tablespoons chopped scallion
- 1 teaspoon sesame oil
- 2 packages Soy Ginger Yakisoba Stir-Fry Noodles
- Coat the bottom of an earthenware or stone bowl with the sesame oil.
- Heat the bowl on your stove on medium heat while you prepare the eggs.
- Break 4 eggs into the bowl. Add water and fish sauce and whisk until the eggs are well combined.
- Stir the eggs, scraping the sides and bottom of the bowl. When the eggs are about 3/4 cooked, cover the bowl and lower the heat to low.
- Cover the eggs (if you have a Korean earthenware bowl, it should come with a domed lid) and lower the heat to low. Simmer the egg mixture for at 2-3 minutes more, or until the eggs are set.
- Turn off the heat. Using oven mitts, carefully remove the bowl from heat and place it on a heat-safe surface. Top the steamed eggs with sliced scallion.
- While the eggs are cooking, prepare the Soy Ginger Yakisoba Stir-Fry Noodles according to the package's instructions in the microwave.
- Top the soy ginger noodles with the egg mixture.