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154 lines
3.3 KiB
154 lines
3.3 KiB
---
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ServingSize: 2
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cssclass: recipeTable
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Alias: []
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Tag: ["Easy", "Light", "Evening"]
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Date: 2022-02-14
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location:
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CollapseMetaTable: Yes
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Meta:
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IsFavourite: False
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Rating: 3
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Recipe:
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Courses: "Main dish"
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Categories: Noodles
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Collections: Asian
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Source: https://www.bonappetit.com/recipe/thai-basil-sauce-noodles-with-jammy-egg
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PreparationTime:
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CookingTime: 30
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OServingSize: 4
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Ingredients:
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- 4 whole large eggs (optional)
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- 1 head garlic, peeled
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- 3 cups Thai basil
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- 0.75 cup vegetable oil, divided
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- 0.25 cup michiu tou or other rice wine
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- 1 tsp. sugar
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- 0.5 tsp. Morton kosher salt, plus more
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- 4 cloves garlic, cut into ½" pieces
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- 2 cups mung bean sprouts
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- 8 oz dried wide sliced noodles (such as Hsin Tung Yang)
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---
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-ThaiBasilSauceNoodleswithJammyEggsEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-ThaiBasilSauceNoodleswithJammyEggsNSave
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# Thai Basil Sauce Noodles with Jammy Eggs
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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Recipe tested on [[2022-04-16|16/04/2022]] with [[MRCK|Boubinou]].
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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#### Step 1
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If using eggs, bring a large pot of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water with slotted spoon; reserve pot with boiling water. Let eggs sit until just slightly warm, about 2 minutes.
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#### Step 2
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Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Slice in half and set aside for serving.
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#### Step 3
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Blend raw garlic, Thai basil, and ½ cup oil in a blender or food processor until a smooth paste forms.
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#### Step 4
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Heat remaining ¼ cup oil in a large skillet over medium. Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute. Remove from heat and season with more salt if needed.
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#### Step 5
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Return reserved pot of water to a boil. Cook garlic chives and bean sprouts until chives are bright green and sprouts start to turn translucent, about 1 minute. Using slotted spoon, transfer to a small bowl.
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#### Step 6
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Cook noodles in same pot until al dente, about 5 minutes. Drain noodles and transfer to pan with sauce. Using tongs, toss noodles to coat.
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#### Step 7
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Divide noodles among bowls. Top with bean sprouts, garlic chives, fried garlic, and reserved eggs (if using) and drizzle with chili crisp.
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