Soy-Marinated Eggs with Drunken Noodles
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
2 servings
Calories~775 kcal
Protein~43 g
Carbs~78 g
Fat~33 g
Fiber~6 g
Sugar~10 g
Total recipe
Calories~1,550 kcal
Protein~85 g
Carbs~155 g
Fat~65 g
Fiber~12 g
Sugar~20 g
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 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.
