Coconut noodles with broad beans and soy cured egg yolk

by - Thursday, October 17, 2019

These Asian inspired noodles are a great weeknight dinner that is quickly prepared and bring some variety into your daily eating routine.

Through the coconut milk, the Asian noodles get a wonderfully creamy texture, combined with some fragrant turmeric and a spicy kick through the crispy chili oil. You’ll also love the soy cured egg yolk that you could leave out, but believe me, you don’t want to miss out on that taste and texture.

The French version of the recipe can be found here on

Ingredients (serves 2)

For the soy cured egg yolks:
2 very fresh egg yolks
4 tbsp soy sauce
3 tbsp rice vinegar

For the coconut noodles:
250g of slightly thick Chinese noodles (without egg)
2 tbsp rice or sunflower oil
1 garlic clove, finely chopped
1 thumb big piece of ginger, finely chopped
1 tin coconut milk, 250ml
2 tsp ground turmeric/kurkuma
1/4 tsp salt
500g broad beans, shelled, cooked for 2 minutes in boiling water and peeled from skin
1 spring onion, chopped into thin slices
3 tbsp coconut shreds, toasted (optional)
2 tsp Chinese crispy chili oil
2 soy cured eggs (from above)


For the soy cured egg yolks:
Fill the soy sauce and rice vinegar into a small bowl, big enough for the two yolks. With a spoon, carefully put the eggs yolks into the soy sauce. Spoon a bit of the mix over the egg yolks. Cover with cling film and let rest in the fridge for 6 to 24 hours (the longer you leave it in, the more intense the taste will be).

When ready to serve, take egg yolks out with a spoon and put on top of your noodles.

For the noodles:
Bring a pot of water with enough salt (I added around 1-2 tbsp coarse sea salt) to a boil. Add noodles and cook until al dente.

In the meanwhile heat a pan on low to medium heat. Add the oil and gently fry garlic and ginger until soft and fragrant but not brown. Add coconut milk, turmeric and salt and stir.

Once the noodles are ready, add them to the pan with the coconut milk, along with 3-5 tbsp of noodle water and cook until the noodles reached the texture you want, the sauce has reduced a bit and everything is coming together nicely.

Turn off heat, add spring onions and broad beans (you don’t have to use fresh broad beans. Frozen ones are great, too and taste comparably nice). Mix well. Spoon noodles and, if there is any, remaining sauce onto two plates. Sprinkle with coconut shreds, drizzle over the crispy chili oil and make a little mold in the middle for the soy sauce egg yolk.

Serve warm!

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