Camellia Oil Noodles with Sesame-Crusted Eggs

By Clarissa Wei

Excerpted from Sitting the Month: Postpartum Recipes for Rest & Recovery. Copyright (c) 2026 by Clarissa Wei. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

Camellia oil is derived from the Camellia oleifera tree, an evergreen shrub with vivid white or pink flowers cultivated for its oil-­rich seed. Rich in antioxidants and fatty acids, the ingredient has a composition similar to that of olive oil. Chinese herbalists believe it to have lactation benefits, and it’s said to help with stretch marks when applied topically. This recipe is my take on a classic Taiwanese countryside dish, which is sometimes slicked with a little too much oil. I prefer using just a thin layer—­just enough to savor its inherent buttery earthiness. I also add a light touch of high-quality soy sauce for a faint kiss of umami. Somen noodles are already inherently salty, so no extra salt is needed. This is a very light dish, best paired with a motley of side dishes.

Ingredients

For the Noodles

• 8 ounces (225 g) dried Japanese somen noodles or any dried thin wheat noodles at least 1 mm thick
• ¼ cup plus 1 tablespoon (75 mL) camellia seed oil (苦茶油 kǔ chá yóu)
• 1-­inch (2.5 cm) piece fresh ginger (20 g), unpeeled and thinly sliced
• 2 to 3 teaspoons high-­quality or finishing soy sauce
• Minced scallions, for garnish

For the Eggs

• 1 tablespoon Toasted Sesame Seeds
• 2 large eggs
• Flaky salt

Instructions

1. Bring a medium pot of water to a boil over high heat. Add the noodles and cook according to the package instructions. Drain in a colander and rinse immediately under running water, then shake dry. Set aside.
2. In a large nonstick skillet, heat the oil over medium-­low heat. When it is hot and glistening, add the ginger and cook, stirring, until the edges begin to curl and it becomes crispy, 3 to 5 minutes. Quickly transfer the cooked noodles to the pan and mix to combine with the ginger-­infused oil. Add the soy sauce and scallions. Transfer the noodles to a serving plate, leaving any remaining oil in the wok.
3. Return the pan to medium-­low heat and sprinkle the sesame seeds in the spot where you’ll crack the eggs. Crack in the eggs and cook to your desired doneness. Season with flaky salt to taste.
4. Arrange the eggs on top of the noodles and enjoy immediately.

Tip: The noodles can be stored separately. Rinse thoroughly after cooking, then toss them with a drizzle of camellia seed oil to prevent clumping. Store in an airtight container in the refrigerator for up to 3 days.