Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Crispy Thai-Italian Egg Noodle Nest with Mediterranean Herb Oil & Soy-Parmesan Crust
A bold fusion dish featuring crispy wonton-style toast noodles formed into edible nests, topped with a silky soft-boiled egg and drizzled with a vibrant blend of Thai basil, Italian oregano, and Greek olive oil infused with garlic, soy sauce, and aged Parmesan. This dish merges the textural excellence of Chinese crispy noodles, Italian pasta traditions, Thai aromatic herbs, Greek olive oil heritage, Mediterranean simplicity, and American comfort food sensibilities into one innovative plate.
35 min
Medium
3 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour3/10
Umami8/10
Spicy2/10
🥄 Texture
Crunchy, brittle noodle nests provide an immediate crisp snap from the fried and oven-set noodles, giving way to some light chew where strands overlap. The soft-boiled egg adds a silky, runny yolk that coats the noodles for a rich, creamy contrast to the crunch.
👃 Aroma
Toasty, garlicky notes dominate from the fried noodles and minced garlic, complemented by fresh herbal brightness from Thai basil and oregano. Hints of sesame oil, olive oil, and grated Parmesan lend a warm, nutty, umami-rich background scent.
🍷 Pairs Well With
Chilled dry Sauvignon Blanc or a crisp, light lager; for a non-alcoholic option try jasmine green tea or sparkling water with a lemon twist.
🥗 Side Dishes
Crisp cucumber and carrot salad with a light rice vinegar dressing, or a simple mixed greens salad with lemon vinaigrette; alternatively serve with quick pickles or steamed Asian greens (bok choy or gai lan) to cut the richness.
Ingredients(15 items)
- 13 packages (3 ounces each) instant ramen noodles or egg noodles (uncooked, crushed)
- 23 large eggs
- 34 tablespoons extra virgin olive oil (divided)
- 43 tablespoons soy sauce
- 52 tablespoons grated Parmesan cheese
- 61 tablespoon fresh Thai basil (chopped)
- 71 tablespoon fresh Italian oregano (or 1 teaspoon dried)
- 84 cloves garlic (minced)
- 91 teaspoon sesame oil
- 101/2 teaspoon red pepper flakes
- 111/4 teaspoon sea salt
- 121/4 teaspoon black pepper
- 132 tablespoons vegetable oil (for frying noodles)
- 141 tablespoon fresh lemon juice
- 151 teaspoon honey
Nutrition Information(per serving)
385
Calories
14.2g
Protein
31.8g
Carbs
24.5g
Fat
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Crush the uncooked noodles into small, bite-sized pieces (approximately 1-2 inch fragments). Do not use the seasoning packets.
- 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once shimmering, add the crushed noodles in batches and fry for 3-4 minutes, stirring frequently, until golden and crispy. Transfer to a paper towel-lined plate.
- 4
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, red pepper flakes, salt, and pepper. Let sit for 2 minutes to infuse.
- 5
In another small bowl, whisk together soy sauce, sesame oil, lemon juice, honey, and the garlic-infused oil. Stir in fresh Thai basil and oregano.
- 6
Form the crispy noodles into three nest shapes (approximately 4 inches in diameter) on the prepared baking sheet by pressing them gently with your hands or a spoon. Ensure they have a slight depression in the center.
- 7
Brush the noodle nests with the remaining 2 tablespoons of olive oil on all sides.
- 8
Bake the noodle nests for 4-5 minutes until they set and become even crispier.
- 9
While nests bake, bring a small pot of water to a gentle boil. Carefully lower eggs into the water and cook for 6-7 minutes for a soft-boiled egg with a runny yolk.
- 10
Remove noodle nests from oven and place on serving plates.
- 11
Carefully place one soft-boiled egg (peeled) into the center of each noodle nest.
- 12
Drizzle the soy-herb oil mixture generously over each egg and noodle nest.
- 13
Sprinkle with grated Parmesan cheese and additional fresh Thai basil if desired.
- 14
Serve immediately while nests are still crispy and egg yolk is warm and runny.
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