Soy-Marinated Eggs with Drunken Noodles
By OcadoLife
Published on 10 March 2022
Take your noodles to the next level with recipe developer Kat Mead’s Soy-Marinated Eggs with Drunken Noodles. Marinating the eggs gives them a tangy, salty, umami flavour and creates super-rich jammy yolks. This Thai-inspired dish is traditionally so spicy that you have to drink plenty of beer to cool it down – which is how it got its name! We’ve taken the heat down just a notch, and you can adjust the chilli to taste.Time and servings
25 minsTotal time
2Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 2 ocado own range organic free range eggs
- 100 ml of dark soy sauce for the eggs, plus 1tbsp for the noodles
- 150 g of flat rice noodles
- 1 tbsp of sesame oil
- 2 cloves of garlic, thinly sliced
- 3 cm of piece of ginger, finely chopped
- 2 red chillies, thinly sliced, plus extra to serve (optional)
- 1 small red onion, sliced into half moons
- 150 g of leafy greens, shredded
- 1 bunch of of salad onions, trimmed and finely sliced
- 200 g of steak (we used ribeye), sliced into 1cm-wide strips
- 1.5 tbsp of oyster sauce
- 1 tsp of fish sauce
- 1 pinch of of brown sugar
- 1 lime, zested
Method
Step 1
Cook the eggs in a pan of boiling water for 6 mins; drain and plunge into a bowl of ice-cold water. Peel and discard the shells, then place the eggs in a food bag or lidded container with the soy sauce, turning to coat. Seal the bag and chill for 2-4 hrs.Step 2
Cook the noodles according to the pack instructions, drain and set aside.Step 3
Meanwhile, heat the sesame oil in a wok or large frying pan over a medium-high heat. Add the garlic, ginger, chillies, red onion, greens and most of the salad onion, stir-fry for 2-3 mins until softened and fragrant, then add the beef and cook for 1 min more.Step 4
Add the remaining 1tbsp soy sauce, the oyster and fish sauces and the brown sugar, then tip in the noodles and toss to coat in the mixtureStep 5
Divide the noodles between 2 bowls. Drain the eggs, then slice in half and divide between bowls. Sprinkle with lime zest and the remaining salad onion. Finish with a scattering of chilli, if you dare.