Golden noodle soup with soft-boiled eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 4 medium eggs
- 400g egg noodles
- 2 tbsp vegetable oil
- 2 large garlic cloves, crushed
- 1 tbsp ginger purée
- 2 tsp turmeric
- 400ml low-salt stock, made with 1 low-salt chicken stock cube or 1 tbsp concentrated low-salt liquid stock
- 2 x 400g cans reduced-fat coconut milk
- 3 tbsp reduced-salt light soy sauce
- 1 tbsp light brown soft sugar
- 150g sugar snap peas
- small bunch of spring onions
- small handful of coriander leaves
Equipment
- small saucepan
- slotted spoon
- medium-sized saucepan
- colander
- measuring spoons
- garlic crusher
- wooden spoon
- measuring jug
- tin opener
- chopping board
- sharp knife
Method
- STEP 1
Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
- STEP 2
Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked – test one noodle to see if it’s done. Drain the noodles and drizzle over 1 tbsp oil while they’re in the colander. Toss the oil through the noodles to prevent them from sticking together.
- STEP 3
Peel the garlic cloves and crush them to a paste using a garlic crusher.
- STEP 4
Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
- STEP 5
Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
- STEP 6
Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
- STEP 7
Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.
