A quick, flavor-packed noodle bowl that’s rich, savory, and perfectly balanced. Tender egg noodles are tossed in a glossy sauce made with extra virgin olive oil, chili crisp, tamari, maple syrup, rice vinegar, and freshly grated garlic, creating layers of heat, subtle sweetness, and bright acidity. Jammy soft-boiled eggs add creamy richness, while fresh cilantro brings a vibrant finish. Ready in about 20 minutes, this comforting yet bold dish is perfect for an easy weeknight dinner with just the right amount of spice.
Ingredients:
Serves 2
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2 large eggs
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Ice water
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8 oz dried egg noodles
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¼ cup extra virgin olive oil
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2-3 tbsp chili crisp
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1 tbsp tamari
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1 tsp maple syrup
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1 tsp rice vinegar
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1 garlic clove, finely grated
- Cilantro chopped
Instructions:
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Bring a small pot of water to a boil. Add the eggs and boil for 7 minutes. Transfer to ice water, and set aside to cool completely. Peel.
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In a large bowl, whisk together the olive oil, chili crisp, tamari, maple syrup, rice vinegar, and garlic.
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Cook the noodles in well-salted boiling water until just tender. Reserve ¼ cup noodle cooking water, then drain.
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Add the hot noodles directly to your sauce bowl along with a splash of reserved noodle water. Toss vigorously until glossy and well coated, adding more noodle water if needed to loosen the sauce.
- Divide noodles between bowls. Halve the eggs and place on top. Finish with chopped cilantro and an extra drizzle of olive oil or chili crisp.
