SCALLION AND GARLIC NOODLES WITH GOOEY SOFT BOILED EGGS
Ingredients
3 tablespoons peanut oil
3 tablespoons butter
8 large cloves garlic, chopped
1 cup scallions, cut into 2” pieces (plus more for garnish)
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 tablespoons black and white sesame seeds, divided
¼ teaspoon red pepper flakes (plus more for garnish)
1 pound Chinese egg/wheat noodles (lo mein noodles or spaghetti), cooked to package directions
8 eggs
Instructions
Heat the oil and butter in a wok or large deep skillet over medium high heat. When the butter is melted, add the garlic and scallions. Cook for 2-3 minutes, stirring, until fragrant.
Add the soy sauce, oyster sauce, sesame oil, 1 ½ tablespoons of the sesame seeds, and red pepper flakes to the pan and cook, stirring for 1 minute. Add the noodles and toss for 1 full minute to full coat. Keep warm while you make the eggs.
Bring a large saucepan of water to a boil. Drop in 4 eggs and cook for exactly 7 minutes. Scoop them out with a spider or slotted spoon and place them immediately into an ice bath. Add the remaining 4 eggs to the boiling water and repeat the process. Let the eggs sit in the ice bath for 1 minute to stop the cooking. Gently crack them on the counter and peel off the shells.
Serve the hot noodles with 1 or 2 eggs, cut in half, and garnish with more scallions, red pepper flakes and the remaining sesame seeds.
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