1. Blanch 170 g chow mein noodles in a pot of boiling water for 2 minutes. Cook to desired doneness. Place in a large soup bowl.
2. Ladle 207 ml of Parmesan broth over noodles to coat.
3. Slice pancetta thinly and place on 113 g top of noodles.
4. Drizzle with 177 ml of black garlic oil.
5. Garnish with marinated egg halves and 1 tsp. green onion.
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