Lunch

Charred Squid Ink Noodles with Caramelized Shallot Confit, Burnt Garlic Oil & Poached Duck Egg

Name: Charred Squid Ink Noodles with Caramelized Shallot Confit, Burnt Garlic Oil & Poached Duck Egg
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 8 oz squid ink pasta (or fresh noodles if available); 6 large shallots, thinly sliced (about 3 cups); 4 Tbsp neutral oil (divided); 1/2 tsp salt; 1 tsp fish sauce (divided); 1 tsp soy sauce; 1/4 tsp white pepper; 5 garlic cloves, thinly sliced; 2 Tbsp neutral oil (for garlic); 1 Tbsp sesame oil; 2 duck eggs (or 3 large chicken eggs); 2 cups chicken or vegetable stock; 2 scallions, thinly sliced; 1 red chili, thinly sliced; 1 Tbsp crispy fried shallots (store-bought, or homemade); fleur de sel; 1 lime, cut into wedges

Hand-pulled squid ink noodles, silken and luxuriously dark, tossed with slowly caramelized shallot confit (aged until nearly black and intensely sweet), finished with a nutty burnt garlic oil infused with fish sauce and crispy fried shallots. A poached duck egg with a runny yolk sits atop like a golden jewel, waiting to be broken into the noodles for richness and balance.

1150calper serving 34gprotein 157gcarbs 47gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this