Preparation:

1. Start by cooking the rice noodles in boiling water with a drizzle of oil for 7 minutes.
   Run under cold water, drain and set aside on absorbent paper.
2. Cook the soft-boiled egg in simmering water for 6 min (no more no less) with a little salt or vinegar.
   After cooking, leave the egg in cold water until it is time to carefully peel it.
3. For the pea cream: Rinse and drain the peas. Mix them with a drizzle of olive oil, season with salt and pepper, add a drizzle of coconut milk. Reserve in the fridge.
4. Cook the noodles previously formed in a nest in a deep fryer or in a pan in 250ml of oil, turning them with a fork.
   Immerse them in a very hot oil for 2 minutes on each side. Reserve the nests on absorbent paper.
5. To make the soy caramel:
   Add 3 tablespoons of sugar in a saucepan with a trickle of water and let the caramel set very slowly to obtain a light caramel.
   Be careful, the caramel must turn golden brown and not turn brown. When the caramel forms, add 2 tablespoons of soy sauce and stir with a wooden spoon until it has the consistency of a caramel (syrupy and glistening sauce). Get rid of your caramel.
6. The assembly of the plate:
   Place 3 dots of cream of peas in the center of the plate to secure the nest.
   Place the nest on top, place the cream of peas, add the egg delicately in the center on the cream and cover with caramel on top and all around the plate.
   Add fresh mint or cilantro herbs that blend perfectly with all the other ingredients