Set Nomiku water bath and turn temperature to 64 °C (147.2 °F).
Drop in room temperature eggs and sous vide for 1 hour.
Boil egg noodles or spaghetti according to the package. Make sure it’s al dente. Drain and rinse with cold water.
In a medium saucepan on medium-high heat, add olive oil and butter. Sautee garlic and turn the heat to low after 2 minutes. Add chicken bouillon powder and oyster sauce – mix well. Toss in noodles and mix with chopsticks. Mix in chopped parsley.
Remove eggs from water bath. Serve on top of plated noodles with sous vide egg and a sprinkle of parmesan cheese.