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Serves
US | Metric
Ingredients
Soy eggs
  • 4 Large eggs
  • 200 ml Dark soy sauce
  • 1 tbsp Sugar
  • 6 tbsps Water
  • 2 tbsps Cider vinegar
Chilli oil
  • 350 ml Cooking oil (I used rapeseed)
  • 2 tbsps Sichuan peppercorns
  • 5 tbsps Chilli flakes
  • 1 tbsp Garlic granules
  • 2 Star anise
Noodles
  • 500 g Turkey or pork mince
  • 2 tbsps Tahini
  • 100 ml Lefover egg marinade
  • 1 tsp Chinese five spice
  • 200 ml Chilli oil
  • Noodle water to loosen sauce if needed
  • 4 Portions dried noodles
  • Salt and pepper
  • 2 Pak choi
  • 2 Spring onions
  • 2 tbsps Honey
Mike Mike Noodles Mike Mike Noodles
Mike Mike Noodles
Prep 45 minutes
Total 2 hours 45 minutes

Drop four large eggs into boiling water for 6 minutes. Remove and then drop directly into a bowl of ice water. Peel and then combine the other ingredients, drop the egg in and leave in the fridge for at least 2 hours.


Next make the chilli oil. Heat the oil in a saucepan, grind the sichuan peppercorns and place with all the other ingredients in a heatproof bowl. When the oil is hot add in the star anise. If it fizzes away instantly its hot enough. Give the star anise a minute or two in the oil then remove. Tip the hot oil over the spice mix. It will fizz like crazy and then settle. Allow to cool.


Place your dried noodles in some boiling water and cook to packet instructions. Heat some oil in a wok and add the mice when hot. I like to add an extra splash of dark soy to the mice at this point when seasoning. Mix the tahini, egg marinade (remove the eggs of course), five spice and chilli oil in a bowl and then add to the meat mix. Heat through and then take off the heat and add the noodles (reserving some water). Stir in the noods, honey and add some water if needed. Chop your spring onion, slice the pak choi in two and either flash fry in the wok or steam. Slice your eggs and then plate up!


Oh and store that leftover chilli oil as its great with almost any Asian dish!

Mike Mike Noodles Mike Mike Noodles
Mike Mike Noodles
favorite
print
rate
Prep 45 minutes
Total 2 hours 45 minutes
Serves
US | Metric
Ingredients
Soy eggs
  • 4 Large eggs
  • 200 ml Dark soy sauce
  • 1 tbsp Sugar
  • 6 tbsps Water
  • 2 tbsps Cider vinegar
Chilli oil
  • 350 ml Cooking oil (I used rapeseed)
  • 2 tbsps Sichuan peppercorns
  • 5 tbsps Chilli flakes
  • 1 tbsp Garlic granules
  • 2 Star anise
Noodles
  • 500 g Turkey or pork mince
  • 2 tbsps Tahini
  • 100 ml Lefover egg marinade
  • 1 tsp Chinese five spice
  • 200 ml Chilli oil
  • Noodle water to loosen sauce if needed
  • 4 Portions dried noodles
  • Salt and pepper
  • 2 Pak choi
  • 2 Spring onions
  • 2 tbsps Honey

Drop four large eggs into boiling water for 6 minutes. Remove and then drop directly into a bowl of ice water. Peel and then combine the other ingredients, drop the egg in and leave in the fridge for at least 2 hours.


Next make the chilli oil. Heat the oil in a saucepan, grind the sichuan peppercorns and place with all the other ingredients in a heatproof bowl. When the oil is hot add in the star anise. If it fizzes away instantly its hot enough. Give the star anise a minute or two in the oil then remove. Tip the hot oil over the spice mix. It will fizz like crazy and then settle. Allow to cool.


Place your dried noodles in some boiling water and cook to packet instructions. Heat some oil in a wok and add the mice when hot. I like to add an extra splash of dark soy to the mice at this point when seasoning. Mix the tahini, egg marinade (remove the eggs of course), five spice and chilli oil in a bowl and then add to the meat mix. Heat through and then take off the heat and add the noodles (reserving some water). Stir in the noods, honey and add some water if needed. Chop your spring onion, slice the pak choi in two and either flash fry in the wok or steam. Slice your eggs and then plate up!


Oh and store that leftover chilli oil as its great with almost any Asian dish!