Golden Salted Egg Yolk Prawn Noodles Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh egg noodles rather than dried – they have a springy bite that holds up well to the sauce. If you can only find dried noodles, cook them al dente and rinse with cold water to stop the cooking.

To make the sauce extra smooth, sift the mashed egg yolks before adding them to the butter. This removes any lumps and ensures a silky emulsion. If you prefer a spicier kick, add the chilies earlier in the cooking process to infuse the oil.

When searing the prawns, make sure the skillet is hot before adding them – they should sizzle immediately. Avoid overcrowding the pan; cook in batches if necessary. The curry leaves should be completely dry before frying to prevent splattering.

If you want to make this dish ahead, cook the sauce and prawns separately, then combine with fresh noodles just before serving. The sauce can be stored in the refrigerator for up to 3 days.

Variations

• Chicken version: Swap the prawns for thinly sliced chicken breast or thigh. Cook the chicken in the skillet until golden and cooked through, then proceed with the sauce. Increase cooking time by 2-3 minutes and ensure the chicken reaches 165°F (74°C).
• Vegetarian option: Omit the prawns and use extra firm tofu or a mix of mushrooms like shiitake and oyster. Sear the tofu cubes until crispy, then toss with the sauce and noodles. The dish remains rich and satisfying without the seafood.
• Spicy garlic twist: Add 3 cloves of minced garlic along with the curry leaves and chilies. Cook for 30 seconds until fragrant before adding the evaporated milk. This adds an extra layer of savory depth and a pungent kick that complements the salted egg.
• Crispy shallot topping: Fry thinly sliced shallots in oil until golden and crispy, then sprinkle over the finished dish. The crunchy texture contrasts beautifully with the creamy sauce and adds a sweet, oniony flavor.

Storage and make-ahead

Fridge

Store leftover noodles in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to revive the sauce.

Freezer

The sauce can be frozen separately for up to 1 month. Thaw overnight in the fridge and reheat gently.

Reheat

To reheat, place the noodles in a skillet over medium heat with a splash of water or broth. Stir frequently until hot and the sauce is creamy again.

Store any leftover salted egg yolk prawn noodles in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools – that's normal.

When reheating, add a splash of water or chicken broth to loosen the sauce. Reheat gently in a skillet over medium heat, stirring frequently, until heated through. The prawns may become slightly more firm upon reheating, so avoid overcooking.

The salted egg yolk sauce can be made up to 2 days in advance. Prepare the sauce as directed, let it cool completely, and store it in an airtight container in the refrigerator. When ready to serve, reheat the sauce in a skillet over low heat, adding a little evaporated milk or water to restore its creamy consistency. Cook the prawns and noodles fresh just before serving for the best texture.

Serving ideas

Serve this golden salted egg yolk prawn noodle stir-fry as a hearty main course for dinner. It pairs beautifully with a simple cucumber salad or a side of blanched greens to balance the richness. For a more indulgent meal, serve it alongside a bowl of clear chicken soup or a light pickled vegetable side. The dish is best enjoyed immediately, while the sauce is still hot and velvety.

For a family-style presentation, transfer the noodles to a large platter and garnish with extra crispy curry leaves and sliced chilies. This dish also works well as a showstopper for a dinner party – serve it in a large sharing bowl and let guests help themselves.

Pair it with a cold beer or a crisp white wine to cut through the richness. Leftovers can be repurposed as a filling for omelets or as a topping for rice.

Frequently asked questions

Recipe card

Golden Salted Egg Yolk Prawn Noodles

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 350 g peeled tiger prawns
• 4 steamed salted duck egg yolks
• 50 g unsalted butter
• 20 fresh curry leaves
• 3 bird's eye chilies, thinly sliced
• 100 ml evaporated milk
• 350 g fresh egg noodles

Instructions

1. Steam the salted duck egg yolks for 5 minutes until firm. Transfer to a small bowl and mash with a fork until a fine paste forms. Set aside.
2. Rinse the curry leaves and pat dry. Thinly slice the bird's eye chilies. Keep the prawns refrigerated until ready to cook.
3. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the prawns in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove with a slotted spoon and set aside.
4. Reduce heat to medium and add the remaining butter. Once melted, add the mashed salted egg yolks and stir constantly for 2-3 minutes until the mixture becomes foamy and fragrant. Add the curry leaves and chilies, stirring for 30 seconds.
5. Pour in the evaporated milk and stir until the sauce is smooth and slightly thickened, about 1-2 minutes. The sauce should coat the back of a spoon.
6. Add the cooked noodles and seared prawns to the skillet. Toss everything together for 2-3 minutes until the noodles are fully coated and heated through.
7. Taste and adjust seasoning with salt if needed. Serve immediately, garnished with extra crispy curry leaves if desired.

Contains: crustaceans, eggs, milk, gluten

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.