Oh, eggy Udon noodles, I do love you so. I am extremely sad that I won’t be eating this for a few weeks since we are travelling. This is, in all seriousness, our new favorite “fast food” at home. It might take a total of ten minutes tops and is hot, delicious, filling and pretty darn healthy as well.
This supper saves my sanity. There’s no guilt, it’s super fast, it’s SO easy to customize for the picky eaters in the house and I can make it as healthy as possible with vegetables. We were home from Phoenix for three weeks and ate this three times.
Depending on what noodles you use, this can also be a gluten-free supper as well. Soba noodles are thick and made from buckwheat, making them a perfect gluten-free substitution.
You can literally use whatever vegetables you have on hand for this dish and it’s an excellent way to use up leftovers from dinner the night before. I used the leftover asparagus from Easter dinner for this dish but you can use anything from carrots to broccoli. Load it up with whatever your favorite veggies are. If you are really on the ball, make extra the night before so all you have to do is quickly heat them and throw them into the bowl.
I also used duck eggs which are a family favorite. While the ones I got this time around were smaller than some we’ve had, they were scrumptious. Duck eggs are higher in protein and in Omega 3’s than chicken eggs are, so I suggest trying them out. We eat them as much as possible in place of chicken eggs.
I need my own farm..with ducks… then I can have Ducky Eggy Udon noodles all day long.. ah a girl can dream.
For now, I would honestly settle for a bowl of this soup.
Happy Cooking everyone! Love you more than chocolate!
PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
10 Minute Eggy Udon Noodles
- Prep Time
- 10 minutes
- Cook Time
- 6 minutes
- Main Course
- Karlynn Johnston
- 5 cups of strong chicken broth
- four 200 grams packages of fresh Udon noodles
- 4 eggs
- steamed veggies of your choice
- shredded cheddar cheese
- Take 5 cups of strong chicken broth & bring to a boil.
- Place the noodles into the pot and cook for 3-4 minutes.
- Remove noodles and split between four bowls.
- Using the broth (which should be boiling) poach 4 eggs (rich duck eggs are amazing and are what I used).
- Use a slotted spoon to remove the eggs when eggs are slightly poached -the softer the better. They should just hold their form.
- Place one egg on top of each bowl of noodles.
- Garnish with chopped old, strong cheddar, leftover veggies (I used Easter dinner asparagus!) and then pour the hot broth over the top.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Michelle Kent says
Sounds really yummy !
Donna Andrus says
What is the orange coloured stuff?
Frieska Danu says
looks yummy \U0001f60b\U0001f49e
The Kitchen Magpie says
I’m craving it sooo much right now. Almost wish I was home 😉
Cyndy-Lou S. Hancock says
Looks so awesome … Can’t wait to make it!! \U0001f43e\U0001f609