Soy egg rice noodles with stir-fried vegetables

How Maurice does it

1. 1

   Mix the soy sauce, mirin, sesame oil, chili oil and water in a bowl. Add the eggs and let them marinate in the fridge for about 6 hours.

2. 2

   Peel the carrots and cut into thin strips. Chop the leek, thinly slice the red onion, chop the garlic and finely chop the ginger.

3. 3

   Heat the neutral oil in a wok. Add the garlic and stir-fry briefly until fragrant.

4. 4

   Add the carrots to the wok and stir-fry for a few minutes.

5. 5

   Add the leek, red onion and ginger to the wok and stir-fry until the vegetables are tender but still crisp.

6. 6

   Cook the rice noodles in boiling water according to package instructions, then drain.

7. 7

   Spoon the sauce from the soy eggs into the wok with the vegetables and stir.

8. 8

   Add the cooked rice noodles to the wok and toss everything together so the noodles soak up the sauce.

9. 9

   Serve the noodles in bowls and top each with a soy egg. Cut the egg in half and gently break the yolk before eating.