Serves:2
Preparation time:10 minutes
Cooking time:20 minutes
Ingredients:
- 1 litre clear chicken broth (homemade is best, but store-bought works well too)
- 1/2 boiled egg per serve
- Spring onion (white and green parts separated)
- 2 packets of Chang's Traditional Super Lo-Cal Noodles (thin noodles)
- Small handful of fresh coriander
- Small handful of fresh mint
- 1 clove garlic (minced)
- Vegetable oil
- Chang's Sesame Oil
- Chang's Original Hoisin Sauce (for serving)
- Chilli sauce (for serving)
Method:
- Prepare the broth and noodles.
Heat the chicken broth gently in a saucepan.
Prepare Chang’s Super Lo-Cal Traditional Noodles (thin noodles) according to packet instructions. - Cook the soft-boiled eggs.
Allow the eggs to come to room temperature.
Bring water to the boil and pour into a small saucepan.
Add the egg(s), reduce to a simmer, and cook for 6 minutes for a runny centre or 8 minutes for a firmer soft-boiled texture.
Transfer to a bowl of ice water to stop the cooking process.
Peel and cut in half. - Make the aromatic garlic oil.
Add minced garlic to a small fry pan with 2 tbsp vegetable oil and cook until golden and fragrant.
Remove from the heat and add a drop of sesame oil for extra flavour. - Assemble the bowls.
Ladle hot broth into serving bowls.
Gently place Chang’s Super Lo-Cal Traditional Noodles (thin noodles) into the hot broth.
Top with the aromatic garlic oil, herbs and soft-boiled egg.
Garnish with chopped spring onion. - Serve.
Serve with Chang’s Hoisin Sauce in a small dish for the perfect egg dipping sauce.
