Chicken & Sticky Glazed Eggs with Fusion Noodle Soup
Vietnamese-inspired, with beansprouts, lime & fresh herbs
Chicken thigh is a popular cut of chicken. The meat is darker and slightly fattier than the breast, making it more tender and flavourful!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Rice noodles
10 milliliters
Fish sauce
(Contains: Vis)
25 g
Hoisin sauce
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ sachet(s)
Vietnamese-style sauce
(Contains: Tarwe, Soja, Gluten)
10 g
Garlic-ginger-chili mix
½ piece
Pak choi
½ piece
Carrot
50 g
Beansprouts
5 g
Mint, coriander & Thai basil
½ piece
Lime
1 piece
Chicken thigh
1 piece
Egg
(Contains: Ei)
Not included in your delivery
300 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
1 tablespoon
Sugar
1 tablespoon
Water for the sauce
¼ tablespoon
[Reduced salt] ketjap manis
¼ tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Carefully transfer the egg to the water and boil for 2 - 3 minutes, then add the noodles and boil for 6 - 7 minutes until al dente (see Tip).
- Drain everything and rinse under cold water, then set aside until further use.
Tip: this is for a hard-boiled egg. For soft-boiled, add the egg at the same time as the noodles and boil it for just 6 minutes in total.
- Prepare the stock.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Melt a knob of butter in a soup pot and fry the garlic-ginger-chili mix* for 1 minute.
- Add the pak choi stems and fry for 1 more minute.
*Take care, this ingredient is spicy! Use as preferred.
- Add the stock, the soy sauce, the ketjap, the hoisin sauce, the fish sauce* and half each of the sugar and Vietnamese-style sauce.
- Bring to a rapid boil, then lower the heat and allow to simmer until further use.
*Take care, this ingredient is salty! Use as preferred.
- Melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 6 - 7 minutes per side, or until done.
- Season with salt and pepper, then remove from the pan and set aside.
- In the meantime, grate the carrot. Peel and halve the egg.
- Finely chop the fresh herbs and cut the lime into six wedges.
- Deglaze the frying pan with the water for the sauce.
- Stir in the rest of the sugar and Vietnamese-style sauce, along with some sambal as preferred.
- Place the egg face-up in the sauce and simmer for 1 - 2 minutes.
- To the soup, add the beansprouts and the pak choi leaves and cook for 1 more minute.
- Slice the chicken.
- Serve the noodles in bowls and squeeze a lime wedge over each portion, then pour in the soup.
- Top with the carrot, the chicken and the egg, then drizzle over the sauce.
- Garnish with the fresh herbs and serve with the rest of the lime wedges.
