Herbed Thick Shanghai Noodle Stir Fry With Soy Cured Egg Yolk Recipe

For long life!

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When you can’t fly yourself around Asia, the next best thing is to eat your way through it. And what better way to do it than through brunch? This Chinese-inspired recipe is sure to pull you through your weekday slumps in the afternoon.

Preparation time: 10 minutes | Inactive preparation time: 30 minutes | Cooking time: 15 minutes | Serves 1 to 2

INGREDIENTS

  • 50 grams ground pork
  • 25 grams dark soy sauce
  • 20 grams Lee Kum Kee tobanjang
  • 15 grams oyster sauce
  • 20 grams cornstarch
  • 10 grams peanut oil
  • 200 grams thick wheat flour noodles
  • 10 grams minced garlic
  • 10 grams minced ginger
  • 15 grams shimeji mushrooms
  • 20 grams onion leeks, cut into batonettes
  • 2 grams basil
  • 2 grams tarragon
  • 10 grams toasted peanuts
  • 10 grams chili oil
  • 5 grams sesame oil

FOR THE SOY CURED EGG YOLK

  • 1 piece whole egg yolk
  • 50 grams dark soy sauce

PROCEDURE

1.) Cure the egg yolk in dark soy sauce for at least 30 minutes. The longer it is left to cure, the more solid the egg yolk will be.

2.) Mix the ground chicken with at least 10 grams of dark soy sauce, and coat with cornstarch. In a hot pan, add the peanut oil and saute the ground pork until golden brown. Set aside.

3.) Simultaneously, in a pot of boiling water, cook the wheat flour noodles for 6 minutes.

4.) Using the same pan, saute the garlic, ginger, shimeji mushrooms, and onion leeks until fragrant. Add in the mixture to the cooked pork together with the rest of the dark soy sauce, tonbanjang, and oyster sauce. Toss in the noodles until well-coated.

5.) Add in the basil and tarragon leaves, then transfer to a plate. Top with the soy cured egg yolk in the middle, then sprinkle on the toasted peanuts. Finally, drizzle with chili oil and sesame oil.

Chef’s Note: The tobanjang is usually found in the Asian section beside hoisin sauce and oyster sauce. Lee Kum Kee is the most common tobanjang and can be found in all major supermarkets.

Editor’s Note: Batonette is a French term for cutting vegetables into bite-sized pieces shaped like batons or sticks to ensure rapid and easy cooking. 

For more Asian-inspired savory recipes, check out this next one.