Vietnamese Lemongrass-Style Egg Noodle Bowl with Pickled Crunch

Ingredients

• 200 g pasta
• 2 eggs
• 1.5 tbsp cooking oil
• 0.5 medium onion
• 1 clove garlic
• 250 g frozen mixed vegetables
• 3 tbsp soy sauce
• 2 tbsp vinegar
• 2 cups water
• 3 tbsp pickles
• 0.25 tsp salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Jammy eggs: simmer eggs in water 6–7 minutes for jammy yolks; cool, peel, and halve.

2. 2

   Cook pasta until just tender; drain and set aside.

3. 3

   Broth: in a pot, sauté onion and garlic in oil until fragrant. Add water, soy sauce, and vinegar; simmer 5 minutes.

4. 4

   Add frozen mixed vegetables to the broth and cook until hot and tender-crisp (6–8 minutes).

5. 5

   Assemble bowls: add pasta to bowls, ladle broth and vegetables over, top with jammy eggs.

6. 6

   Finish with chopped pickles for bright crunch. Serve immediately.