Salted Egg Noodles
Salted egg noodles are incredibly rich and savory using salted duck eggs! The combination of the cured yolks help create the most creamiest, perfect sauce for the noodles.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g knife-cut noodles (Dao Xiao Mian)
- 100 g pork belly, cut into bite-sized pieces (can also substitute with bacon, shrimp, or chicken)
- 3 garlic cloves, minced
- 1/4 cup cooking wine, for deglazing (Sake, Shaoxing wine, or chicken stock can work)
- 3 salted egg yolks, mashed
- 1/4 cup evaporated milk
- 1/4 cup noodle water
- ~1/2 tsp lime juice, to taste
- 1/4 tsp kosher salt, to taste
- 1/4 tsp ground black pepper, to taste
- 1 green onion, chopped
Instructions
- 1
Cut the eggs in half. Scoop out the yolks into a bowl and mash them together until smooth. Set aside.
- 2
Cook the noodles according to packaged instructions until al-dente (slightly firm). Reserve some noodle water, and drain the excess boiling liquid. Set aside.
- 3
Chop the pork belly into bite-sized pieces. Add to a dry pan (no oil), and slowly cook over medium-high heat to render its fat until browned and slightly crisp. Scoop out the pork and set aside.
- 4
Saute the garlic in the rendered fat for 1-2 minutes until golden.
- 5
Pour in the cooking wine to deglaze and scrape the bottom of the pan to dislodge the fond (caramelized bits). Let it boil and thicken for ~1 minute.
- 6
Add the mashed yolks to the pan and cook for 2-3 minutes, or until the yolks turn frothy.
- 7
Pour in the evaporated milk, noodle water, and lime juice. Toss in the noodles and mix to combine until the sauce is just thickened.Season with salt and pepper to taste.
- 8
Top with the crispy pork belly and green onions. Enjoy!