Thai
Thai - Noodles
Boiled Egg Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g fresh egg noodles
- • 2 soft-boiled eggs, peeled and halved
- • 150g chicken breast, sliced
- • 8 fish balls
- • 5 cups chicken stock
- • 2 tbsp fish sauce
- • 1 tsp white pepper
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Soft-boil the eggs for 7 minutes, cool in cold water, then peel and halve.
2
Phase 2
Simmer the chicken stock and season with fish sauce and white pepper.
3
Phase 3
Poach the chicken slices and fish balls in the simmering broth for 5 minutes.
4
Phase 4
Blanch the egg noodles for 1 minute and divide them into bowls.
5
Phase 5
Ladle the broth with chicken and fish balls over the noodles, add the egg halves, and top with coriander.
6
Phase 6
Serve with chili vinegar on the side.