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  • Soy-Marinated Eggs with Drunken Noodles
Soy-Marinated Eggs with Drunken Noodles

Soy-Marinated Eggs with Drunken Noodles

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

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.
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  • 2 Ocado Own Range Organic Free Range Eggs
  • 100ml dark soy sauce for the eggs, plus 1tbsp for the noodles
  • 150g flat rice noodles
  • 1 tbsp sesame oil
  • 2 cloves garlic, thinly sliced
  • 3 cm piece of ginger, finely chopped
  • 2 red chillies, thinly sliced, plus extra to serve (optional)
  • 1 small red onion, sliced into half moons
  • 150g leafy greens, shredded
  • 1 bunch of salad onions, trimmed and finely sliced
  • 200g steak (we used ribeye), sliced into 1cm-wide strips
  • 1½ tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 pinch of brown sugar
  • 1 lime, zested


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 mixture

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.

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