Pickled Vegetable
Chili Sour Soup Noodles

A quick, comforting midnight bowl of sour soup noodles featuring homemade pickled radish and chili, brought to life with a savory broth and two fried eggs.

Ingredients

• 1 portion noodles
• 2 eggs
• 30 g pickled radish
• 15 g pickled chili
• 350 ml broth
• 1 tsp oyster sauce
• 1/4 tsp chicken essence
• to taste salt
• 1/4 tsp white pepper powder
• to taste fresh cilantro

Instructions

1. 1Sauté Pickled Radish and Chilies

   

   Place homemade pickled radish and diced pickled chilies into a preheated frying pan and sauté briefly to release their tangy and spicy aromas.

   Tip: Sautéing the pickled vegetables briefly enhances their aroma before adding the broth.
2. 2Season the Base

   

   Season the sautéed pickled vegetables directly in the pan with oyster sauce, chicken essence, salt, and white pepper powder, keeping in mind the natural sodium of the pickles.

   Tip: Adjust the salt carefully since pickled vegetables already contain sodium.
3. 3Stir-Fry Until Fragrant

   

   Stir-fry the seasoned vegetable mixture over medium heat until fully fragrant and well combined without burning the spices.

   Tip: Keep the heat moderate to prevent scorching the spices.
4. 4Pour in Broth

   

   Pour liquid broth into the pan over the cooked vegetable mixture to build a rich, flavorful, and cohesive soup base.

   Tip: Use hot or warm broth to maintain the pan temperature.
5. 5Combine with Boiling Noodles

   

   Transfer the simmering pickled vegetable soup base into a separate pot containing nearly cooked, boiling noodles so they absorb the flavor.

   Tip: Ensure the noodles are nearly cooked so they absorb the soup flavors evenly.
6. 6Add Fried Eggs

   

   Carefully add two fried eggs into the bubbling pot of noodle soup, letting them soak up the savory, sour, and spicy broth before serving.

   Tip: Adding the eggs directly into the bubbling soup allows them to soak up the rich, sour, and spicy broth.

Burn It Off

Frequently Asked Questions