MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Soy Sauce Noodles With Cabbage & Fried Eggs
Categories: Pasta, Vegetables, Greens, Sauces
     Yield: 4 Servings

MMMMM--------------------------NOODLES-------------------------------
          Salt
     7 oz Dried thin egg noodles -OR-
    16 oz Fresh thin egg noodles
          Neutral oil
     4 lg Eggs
   1/2 sm Green cabbage; cored, thin
          - sliced
     1 bn Scallions (8 stems); white &
          - green parts separated, cut
          - in 2" segments
          White pepper
          Toasted white sesame seeds
          - (optional)

MMMMM-------------------- SOY SAUCE SEASONING-------------------------
     2 tb Soy sauce
     2 tb Dark soy sauce
     1 tb Toasted sesame oil

 Prepare The Noodles:

 Bring a large pot of salted water to a boil. Add the noodles and
 stir to loosen them up.

 Cook, according to package instructions until just tender, then
 rinse under running water until cold. Drain and set aside.

 Make The Seasoning:

 Mix together the soy sauce, dark soy sauce, and sesame oil along
 with 3 tb of water. Set aside.

 Finish The Noodles:

 Heat a wok or large well-seasoned cast iron or nonstick skillet
 over medium high. When hot, add a drizzle of oil and crack in the
 eggs, adding however many will comfortably fit in your pan; you may
 need to work in batches. Reduce the heat to medium and fry until
 the edges are frizzled, the whites are set and the yolk is cooked
 to your liking. Season with a pinch of salt. Remove and repeat with
 the remaining eggs. Set aside.

 To the same pan, add 2 tb of oil. Add the cabbage and season with
 1/2 ts of salt. Toss the cabbage until it has softened and reduced
 significantly in size, 2 to 3 minutes. Add the white part of the
 scallions and toss for 2 minutes until they have softened. Add the
 noodles and soy sauce seasoning, and toss for 2 minutes until well
 coated. Add the green parts of scallions and toss for 1 to
 2 minutes until wilted. Turn off the heat and add 1/2 ts of white
 pepper.

 To serve, place noodles in serving bowls and top with toasted
 sesame seeds, if using, and a fried egg.

 Recipe by Hetty Lui McKinnon

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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