Ingredients
- 6 large eggs, hard boiled, peeled
- 2 tbsp. srirarcha sauce
- 2 tbsp. mayonnaise
- 1 tsp. rice wine vinegar
- 2 tbsp. finely chopped scallions
- 1 tsp. sugar
- 1 tsp. salt
- ¼ tsp. chili flakes
- 1 pkg. rice noodles
- 1 quart canola oil (for frying)
- 2 tbsp. finely chopped scallions
Yield: 12 servings
Directions
- Cut peeled eggs horizontally, scoop yolks into bowl.
- For the yolks: add sriracha, mayonnaise, rice wine vinegar, salt, and mix until smooth.
- For the rice noodles: Fry in canola oil at 350° F until crisp. This happens quickly, drain on paper towels. While still hot and pliable, place in six-ounce bowls to shape and cool.
- Season rice noodles with sugar, salt and chili flakes.
- To assemble: pipe egg yolk mix into whites, place half into rice noodle basket, sprinkle with chopped scallions.