An appetiser should excite the palate. And these spicy soba noodles with XO sauce and confit/sous vide egg yolk does just that. Umami packed, velvety egg yolk, and a nice edge from the chilli. Delectable.
Separate the egg yolks from the whites. Retain the whites for another use, such as a consommé. They freeze well.
Add the yolks, 1/2 cup oil, and crushed garlic to a sous vide bag and expel the air.
Sous vide at 64 degC for 45 minutes.
Drain the yolks from the oil shortly before using.
XO sauce
In a large pan over a medium-low heat, stir together all the ingredients.
Soba noodles
Bring a large pot of water to a boil.
Add the 1/4 cup oil and the soba noodles.
Boil the soba noodles according to the instructions on the package, usually about 6 minutes. Test from 5 minutes to ensure the right state of “doneness".
Using thongs, lift the noodles from the water and add to the pan with the XO sauce. Toss with the XO sauce until well coated.
Serving
Drain the egg yolks from the oil.
Coil up some of the soba noodles tossed in XO sauce and position on a plate.