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  1. Recipes
  2. Beef Recipes
  3. Soy-Marinated Eggs with Drunken Noodles
Soy-Marinated Eggs with Drunken Noodles

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 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

5 steps

  1. 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.

  2. Step 2

    Cook the noodles according to the pack instructions, drain and set aside.

  3. 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.

  4. 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 mixture

  5. Step 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.