Pairs well with Spicy Egg Vermicelli Soup
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Spicy Egg Vermicelli Soup
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A quick and warm spicy egg noodle soup featuring soft textured eggs, savory broth with garlic and cabbage, and vermicelli noodles. Suitable for a fast meal and can be made non-spicy for kids.
00:15:00 total
Serves 2
easy
Soup
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Ingredients
- vermicelli - 60 grams (60 grams, no need to soak)
- red cayenne peppers - 4 pieces (4 pieces, sliced or whole for less spice)
- garlic - 3 cloves (3 cloves, crushed and chopped)
- cabbage - 50 grams (50 grams, cut into squares)
- spring onions - 1 stalk (1 stalk, sliced and mixed into eggs)
- eggs - 2 (2 large)
- cornstarch - 1 tablespoon (1 tablespoon to mix with eggs for softness)
- water - 2 tablespoons (2 tablespoons for cornstarch mixture)
- oil - 2 tablespoons (2 tablespoons for cooking)
- oyster sauce - 1 tablespoon (1 tablespoon for seasoning)
- powdered chicken stock - 1 teaspoon (1 teaspoon)
- salt - 1 teaspoon (1 teaspoon or to taste)
- sugar - 1/2 tablespoon (1/2 tablespoon to balance flavor)
- MSG - 1 teaspoon (1 teaspoon optional)
- black pepper - 1/8 teaspoon (1/8 teaspoon)
- water - 700 ml (700 ml for broth)
- chili powder (gochugaru or regular) - watch the video to see (optional for spiciness and color)
- chili sauce - watch the video to see (optional)
- fried shallots - watch the video to see (optional garnish)
- lime - watch the video to see (optional garnish)
Instructions
- Prepare Ingredients: Chop garlic finely, slice cayenne peppers (leave whole if less spicy desired), cut cabbage into squares, and slice spring onions.
- Make Egg Mixture: In a bowl, dissolve cornstarch in water. Add sliced spring onions, eggs, and salt. Mix well to combine.
- Cook Eggs: Heat oil in a pan until hot. Pour in egg mixture and cook until set and slightly brown. You may scramble or make an omelette to cut into pieces.
- Sauté Aromatics: Add a little more oil to the pan. Sauté garlic until fragrant and golden brown. Return cooked eggs to the pan and sauté together until eggs are browned and fragrant.
- Add Vegetables and Broth: Add cabbage and cayenne peppers to the pan. Stir fry briefly. Pour in water and bring to a boil.
- Cook Noodles and Season: Add vermicelli noodles directly (no soaking needed). Season with powdered chicken stock, salt, MSG (optional), sugar, black pepper, and oyster sauce. Cook briefly until noodles soften.
- Adjust Spice and Serve: Add chili powder and chili sauce if desired for extra spiciness and color. Serve hot with optional garnishes of fried shallots and lime wedges.
