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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