Coconut noodles w/ soy-cured egg

by Kaja Hengstenberg

For 2 people:
250g dry wheat Chinese noodles
(not pre-cooked)
2 tablespoons of neutral vegetable oil
1 garlic clove
1 cm fresh ginger, finely chopped
250ml of coconut milk
2 tablespoons of turmeric
1/4 tablespoon of salt
200g peas
fresh or thawed
Two tbsp of crispy chili oil.
(found at the Chinese supermarket
at Flagey or Bourse)
or 1 small chilli pepper cut into thin slices
1 spring onion
sesame seeds
2 eggs
4 tablespoons of soy sauce
2 tbsp rice vinegar or mirin
The utensils:
a knife
a cutting board
a bowl
a saucepan (for cooking pasta)
1 wok type stove
a sieve

On instagram, Kaja is the queen of Asian-inspired recipes. From gojuchang paste to crispy chili oil, she has all the possible and imaginable ingredients always in her closet. Since we’ve been following her, we’ve only dreamed of one thing: eating at her place. Last night, it was her who came to cook live with all of us. And it was a real treat.

Creamy coconut noodles with turmeric and soy-cured egg yolk

Soy-cured eggyolks
Gently separate the whites from the yolks, and make sure the yolks do not break. Place them in a container with a lid and drizzle them with 3-4 tablespoons of soy sauce and a tablespoon of mirin or rice vinegar. Depending on the time in front of you, you may decide to leave the yolks to marinate for between 20 minutes and 48 hours.

The sauce
In a wok-type pan, sauté the finely chopped garlic and ginger in two tablespoons of neutral vegetable oil. Be careful not to let it brown. After a few minutes, and when it starts to embalm, add 250ml of coconut milk and two teaspoons of turmeric powder. Mix well (with a small whisk if necessary) so that the turmeric dissolves well in the coconut milk. Increase the heat to a gentle boil, then reduce the heat to medium to allow the sauce to thicken. Add a pinch of sea salt flakes.

Noodles and peas
Bring a pot of water to a boil. When boiling, add salt, then add the noodles and cook for one minute less than that required to obtain an al dente consistency. Check our noodle suggestion here, you can find them in Asian grocery stores. Take the noodles out of the water with tongs, then cook the peas in the same cooking water. Collect one cup of cooking water. Add the noodles and cooked peas to the coconut milk sauce. Mix well and cook with the sauce until the noodles have the ideal consistency and the sauce has reduced enough to be thick and coating. If the sauce has evaporated too much and clings to the bottom of the pan, add a little cooking water.

Cut the spring onion into fine wedges and the fresh chilli pepper into thin strips. Arrange the noodles with the peas in a soup plate. Make a small hollow in the middle of the noodles and carefully arrange the egg yolk in the centre, without the soy sauce.
On top, add the spring onion cut into wedges, the pepper strips, a little crispy chili oil, and toasted sesame seeds.

Enjoy your meal!

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