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Moon viewing Japanese noodles


  • Bring the stock to the boil in a large heavy-bottomed pot and then add the carrots, soy, Schichimi, sugar and spring onions. Mix well, cook for a few minutes and taste for seasoning.
  • At the same time, soak the noodles in hot water until they separate. Drain well.
  • Heat a thin layer of water in a wok (or large non-stick pan), add the vinegar and swirl well with a spoon. Then carefully add the eggs and cook.
  • To serve, share the noodles between four bowls, then pour in the stock and top with a poached egg (or egg yolk).
  • nb. Traditionally only the egg yolk is added.


  • 1½ litres chicken stock
  • 6-8 baby carrots, peeled & sliced on the diagonal
  • 50 ml Japanese soy sauce
  • a sprinkling of Schichimi (Japanese 7-spice mix)
  • 1 tbsp brown sugar
  • 4-5 spring (green) onions, cut into lengths
  • 1 packet udon noodles
  • a splash of white vinegar
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm