Vietnamese Garlic Noodles with a Sous Vide Egg

64°C (147.2° F)
Temperature
Sous vide time
0 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

  • 4 Eggs (Room Temp)
  • 1lb Cooked Egg Noodles or Spaghetti
  • 8 Garlic Cloves - Minced
  • 1/4 Cup Extra Virgin Olive Oil
  • 4 Tablespoons Butter
  • 1 Tablespoon Chicken Bouillon Powder
  • 1 Tablespoon Oyster Sauce
  • 1/4 Cup Parsley - Chopped
  • Parmesan Cheese

Comments

JT
Joshua To
Wow!
almost 4 years ago

Directions

  1. Set Nomiku water bath and turn temperature to 64 °C (147.2 °F).
  2. Drop in room temperature eggs and sous vide for 1 hour.
  3. Boil egg noodles or spaghetti according to the package. Make sure it’s al dente. Drain and rinse with cold water.
  4. In a medium saucepan on medium-high heat, add olive oil and butter. Sautee garlic and turn the heat to low after 2 minutes.
  5. Add chicken bouillon powder and oyster sauce — mix well.
  6. Toss in noodles and mix with chopsticks.
  7. Mix in chopped parsley.
  8. Remove eggs from water bath.
  9. Serve on top of plated noodles with sous vide egg and a sprinkle of parmesan cheese.

Comments

JT
Joshua To
Wow!
almost 4 years ago