Note to self: This recipe was inspired by a recipe called Teeokguk. (pronounced like dukgook) It’s one of Moudi’s favorite dishes (God he has a lot of them doesn’t he?…I don’t even know what I can call his favorite anymore lol. But it’s one of the dishes he hasn’t had in a long time and wishes he could eat it. It’s on my list of things to try and make one day) and it had this method where it separated the eggs and then cooked the egg yolk by itself. After it was sliced it into strips to use as a garnish while the egg whites were stirred into the broth. So I wanted to recreate the egg part of that dish and create it as a breakfast dish. I don’t like eggs so I couldn’t taste test it but it was Moudi approved! 🙂
- Rice noodles
- 2 eggs (yolk and white separated)
- 1 carrot
- 1 celery
- 2 green onions
- 1 tbsp hoisin
- 1 tbsp chili garlic sauce
- 1-2 tsp soy sauce
- Pinch of salt
- 2 chicken bouillon cubes
- 3 cups of water
- Sriracha (optional)
- Cook rice noodles according to the package directions. Drain and rinse with cold water and place into a large bowl.
- In 2 small bowls separate egg yolks from the egg whites and whisk until well combined. Add a pinch of salt in each bowl.
- In a frying pan on medium high heat add some Pam and pour egg yolks. Fry until cooked through.
- Remove from pan and slice into thin strips.
- In a large sauce pan over medium heat add 2 chicken bouillon cubes and 3 cups of water. Let the chicken bouillon cubes dissolve.
- Whisk egg whites and slowly pour into the chicken stock.
- Don’t stir just yet. let it sit for a little bit until it cooks (about 30 seconds-1 minute) and then start stirring to break it apart.
- Arrange your noodle bowl with the rice noodles on the bottom, some julienned carrots and celery.
- Pour the hot broth over the top.
- Garnish with egg yolk slices, scallions, and 1 tbsp of chili garlic sauce, 1 tbsp hoisin, 1-2 tsp of soy sauce, and Sriracha (optional)