Coconut noodles with broad beans and soy cured egg yolk
These Asian inspired noodles are a great weeknight dinner that is quickly prepared and bring some variety into your daily eating routine. Through the coconut milk, the Asian noodles get a wonderfully creamy texture, combined with some fragrant turmeric and a spicy kick through the crispy chili oil. You’ll also love the soy cured egg yolk that you could leave out, but believe me, you don’t want to miss out on that taste and texture. The French version of the recipe can be found here on Elle.be Ingredients (serves 2) For the soy cured egg yolks: 2 very fresh egg yolks 4 tbsp soy sauce 3 tbsp rice vinegar For the coconut noodles: 250g of slightly thick Chinese noodles (without egg) 2 tbsp rice or sunflower oil 1 garlic clove, finely chopped 1 thumb big piece of ginger, finely chopped 1 tin coconut milk, 250ml 2 tsp ground turmeric/kurkuma 1/4 tsp salt 500g broad beans, shelled, cooked for 2 minutes in boiling water and peeled from skin 1 spring onion, chopped into thin slices 3 tbsp cocon...