Smith adapted this quick and easy dish from his childhood to serve his own family for dinner. You can swap out lup chong for the Filipino version, longganisa, which works just as well. Plus, chicken eggs work just as well in this recipe making it even easier to make.
- 6 duck eggs or large chicken eggs
- 1 tbsp white vinegar
- 270 gm packet dried ramen noodles
- 1 red onion, finely chopped
- 3 lup chong (see note), thinly sliced
- 1 zucchini (about 250 gm), cut into julienne on a mandolin
- 2 tbsp lemon juice
- Dried chilli threads, chilli oil with soy beans and pea tendrils, to serve
Chilli and soy butter
- 150 gm cultured butter, at room temperature
- 2 tbsp sambal oelek, to serve
- 2 tbsp chilli paste with soy bean oil, to serve (see note)
- 4 garlic cloves, crushed
- 1For chilli and soy butter, place butter in the bowl of an electric mixer and whisk on high until pale and fluffy (4-6 minutes). Add remaining ingredients, season to taste and stir to combine.
- 2To poach duck eggs, crack eggs into a large saucepan of gently simmering water with a splash of vinegar and poach (3-4 minutes); drain on paper towel. Stand at room temperature until ready to serve.
- 3Bring a large saucepan of water to the boil, add noodles and cook 1 minute less than packet instructions. Drain and refresh under cold running water.
- 4Heat a large frying pan over high heat, add chilli and soy butter and onion and cook, swirling in pan, until butter begins to foam and onion has softened (3-4 minutes). Add lup chong and cook, stirring frequently, until heated through (2 minutes). Add noodles, with zucchini and lemon juice, season to taste and toss to combine.
- 5Divide noodles among bowls, top with poached duck eggs and scatter with chilli threads and pea tendrils. Serve with chilli oil with soy beans on the side.
Lup chong (or lap cheong), sambal oelek and chilli paste with soy bean oil are available from select supermarkets and Asian grocers.