Coconut noodles with broad beans and soy cured egg yolk

These Asian inspired noodles are a great
weeknight dinner that is quickly prepared and bring some variety into your
daily eating routine.

Through the coconut milk, the Asian noodles
get a wonderfully creamy texture, combined with some fragrant turmeric and a
spicy kick through the crispy chili oil. You’ll also love the soy cured egg
yolk that you could leave out, but believe me, you don’t want to miss out on
that taste and texture.
For
the soy cured egg yolks:
250g of slightly thick Chinese noodles
(without egg)
2 tbsp rice or sunflower oil
1 garlic clove, finely chopped
1 thumb big piece of ginger, finely chopped
1 tin coconut milk, 250ml
2 tsp ground turmeric/kurkuma
500g broad beans, shelled, cooked for 2
minutes in boiling water and peeled from skin
1 spring onion, chopped into thin slices
3 tbsp coconut shreds, toasted (optional)
2 tsp Chinese crispy chili oil
2 soy cured eggs (from above)
For
the soy cured egg yolks:
Fill the soy sauce and rice vinegar into a
small bowl, big enough for the two yolks. With a spoon, carefully put the eggs
yolks into the soy sauce. Spoon a bit of the mix over the egg yolks. Cover with
cling film and let rest in the fridge for 6 to 24 hours (the longer you leave
it in, the more intense the taste will be).
When ready to serve, take egg yolks out
with a spoon and put on top of your noodles.
Bring a pot of water with enough salt (I
added around 1-2 tbsp coarse sea salt) to a boil. Add noodles and cook until al
dente.
In the meanwhile heat a pan on low to
medium heat. Add the oil and gently fry garlic and ginger until soft and
fragrant but not brown. Add coconut milk, turmeric and salt and stir.
Once the noodles are ready, add them to the
pan with the coconut milk, along with 3-5 tbsp of noodle water and cook until
the noodles reached the texture you want, the sauce has reduced a bit and
everything is coming together nicely.
Turn off heat, add spring onions and broad
beans (you don’t have to use fresh broad beans. Frozen ones are great, too and
taste comparably nice). Mix well. Spoon noodles and, if there is any, remaining
sauce onto two plates. Sprinkle with coconut shreds, drizzle over the crispy
chili oil and make a little mold in the middle for the soy sauce egg yolk.

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