Salted Egg Bitter Melon Pasta

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: seed and thinly slice bitter melon 120 g; salt 5 minutes, rinse to remove bitterness, and squeeze dry. Cut king oyster mushrooms 120 g into strips; peel and thinly slice yam 80 g and soak in cold water. Shell salted eggs as needed, separate whites and yolks, and dice. Mince garlic 2 cloves.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook spaghetti 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat olive oil 1 Tbsp in a skillet over medium heat; sauté minced garlic and chili flakes ½ tsp until fragrant, about 30 seconds.
4. Add king oyster mushrooms and yam slices; stir-fry over medium heat 3–4 minutes until slightly tender and colored. Add bitter melon and stir-fry over high heat 1–2 minutes until bright green and still crisp.
5. Push salted egg whites to the side; add salted egg yolks and salted egg yolk sauce 2 Tbsp to the center; press and stir over low heat into a flowing texture, about 1 minute; toss with vegetables.
6. Add 3–4 Tbsp pasta water; stir until sauce thickens and emulsifies.
7. Raise heat to high; add pasta and toss vigorously 1–2 minutes until salted egg sauce coats noodles and vegetables.
8. Taste and adjust with black pepper; plate in a deep dish and serve hot to match Second Floor Cafe Taiwanese salted egg bitter melon pasta.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins