Imported from Instagram

Lazy Girl Noodles with Creamy Egg and Crispy Chilli Oil

Name: Lazy Girl Noodles with Creamy Egg and Crispy Chilli Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: 50 g dried spaghetti; 3 hard-boiled eggs, peeled; 1 tbsp Marion’s Kitchen Crispy Chilli Oil (Plus extra to serve; the extra amount is unspecified.); 2 tbsp rice vinegar; 2.5 garlic (2–3 cloves, peeled); 1 cup sliced mushrooms; 1 tbsp toasted sesame seeds; 2.5 tbsp spring onion (Finely sliced; source gives 2–3 tbsp.); 1 tsp vegetable oil; sea salt (To taste; also used to salt the pasta water.); ground black pepper (To taste.); water (For boiling spaghetti and reserving cooking water; the method uses about ½ cup reserved, plus more as needed.)

Recipe by Marion's Kitchen @marionskitchen · Instagram

Imported by Prashasthi Nishshanka on SeeMeCook

A quick bowl of spaghetti tossed in a smooth, tangy sauce made from hard-boiled eggs and crispy chilli oil, topped with browned mushrooms, sesame seeds, and spring onion.

1 servings25 minEast Asian

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Ingredients

50 g dried spaghetti
3 hard-boiled eggs, peeled
1 tbsp Marion’s Kitchen Crispy Chilli Oil (Plus extra to serve; the extra amount is unspecified.)
2 tbsp rice vinegar
2.5 garlic (2–3 cloves, peeled)
1 cup sliced mushrooms
1 tbsp toasted sesame seeds
2.5 tbsp spring onion (Finely sliced; source gives 2–3 tbsp.)
1 tsp vegetable oil
sea salt (To taste; also used to salt the pasta water.)
ground black pepper (To taste.)
water (For boiling spaghetti and reserving cooking water; the method uses about ½ cup reserved, plus more as needed.)

Steps

1
Bring a large saucepan of salted water to a boil. Add the spaghetti and cook according to the packet instructions until just tender. Before draining, reserve about ½ cup of the starchy cooking water, then drain the pasta.
2
Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Add the sliced mushrooms and cook for 3–4 minutes, until golden and nicely browned. Season with salt and pepper, then set aside.
3
Add the peeled hard-boiled eggs, chilli oil, rice vinegar, garlic, and a generous pinch of salt and pepper to a blender. Pour in 2 tablespoons of the reserved cooking water and blend until smooth and creamy.
4
Add more reserved cooking water to the blender, 1 tablespoon at a time, blending as needed, until the sauce is silky but still thick enough to coat the noodles.
5
Pour the creamy egg sauce into a serving bowl. Add the hot spaghetti and toss until every strand is coated, adding another splash of cooking water if needed.
6
Top with the sautéed mushrooms, toasted sesame seeds, and finely sliced spring onion.
7
Finish with an extra drizzle of crispy chilli oil and serve straight away.

Notes

The source gives spaghetti cooking time only as directed on the packet. Amounts for extra chilli oil, salt, pepper, and reserved cooking water beyond the stated amounts are not specified.