Placeholder Sichuan Hot & Spicy Noodle with Soft Boiled Egg | Yau Brothers & Co Limited
Sichuan Hot & Spicy Noodle with Soft Boiled Egg

Sichuan Hot & Spicy Noodle with Soft Boiled Egg

INGREDIENTS
• 4 large eggs, room temperature
• 280g minced pork
• 1 Tbsp vegetable oil
• 4 sweet potato vermicelli, soaked in water
• 240g enoki mushroom, cleaned
• 1 cucumbers, finely sliced

MARINADE
• ½ sachet of Lee Kum Kee Honey & Soy Stir-fry Sauce (for minced pork)
• ½ sachet of Lee Kum Kee Honey & Soy Stir-fry Sauce (for soft boiled egg)
• 800ml water (for soft boiled egg)

SAUCE MIX
• 1 sachet of Lee Kum Kee Soup Base
for Sichuan Hot & Spicy Hot Pot
• 2L hot water

DRESSING
• Drizzle Lee Kum Kee Pure Black Sesame Oil

GARNISH
• 300ml water (for cumcumber)
• 1 tsp salt (for cumcumber)

METHOD
1 - Cook the eggs in boiling water for 6 minutes. Put in an ice bath to stop cooking. Peel the eggs and marinate in Lee Kum Kee Honey & Soy Stir-fry Sauce mixed with water.
2 - Mix the minced pork in Honey & Soy Stir-fry Sauce. Heat the oil in a pan then sauté the minced pork for 3 minutes until cooked.
3 - Cook the vermicelli in sauce mix for 5 minutes add the enoki mushroom for a further 3 minutes.
4 - For the sliced cucumber, soak in salted water for 1 minute and dry. Place the cucumber slices overlapping in a circle to roll up and make a rose for garnish.
5 - Twist and place the vermicelli in 4 serving bowls with the mushrooms. Add the soup
just enough to cover the vermicelli. Divide the pork between the bowls. Slice the eggs in half and place in each bowl, garnish with cucumber flower.
6 - Finally, dress with a drizzle of Lee Kum Kee black sesame oil for extra fragrance.