Soy-Chili Wheat Noodle Bowl with Soft Egg

Chewy wheat noodles rest in a savory soy-chili broth laced with fermented bean paste, finished with chili oil and a soft egg. The bowl recalls Lantern Steam Over Bianliang, where after the evening drums Kaifeng’s night stalls steamed under apricot lanterns.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 pound fresh wheat noodles
• 6 cups chicken broth
• 1/4 cup soy sauce
• 2 tablespoons fermented bean paste
• 2 tablespoons chili oil
• 1 tablespoon rice vinegar
• 4 cloves minced garlic
• 4 scallions
• 4 eggs
• 2 cups shredded napa cabbage

Instructions

1. 1Bring a large pot of water to boil for the noodles. In a separate saucepan heat chicken broth with soy sauce, fermented bean paste, chili oil, rice vinegar, minced garlic and half the scallions.
2. 2Simmer broth 8 minutes to develop flavor then keep warm.
3. 3Cook wheat noodles according to package timing until just tender, drain and divide among four deep bowls.
4. 4Add shredded napa cabbage to the hot broth for 30 seconds then ladle broth and cabbage over noodles.
5. 5Poach or soft-boil the eggs for 6 minutes so yolks remain runny, peel and place one egg on each bowl. Garnish with remaining sliced scallions.