Subj : 100 Easy Dinners - 39
To   : All
From : Dave Drum
Date : Sat Nov 30 2024 02:47 pm

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

     Title: Soy Sauce Noodles w/Cabbage & Fried Eggs
Categories: Pasta, Vegetables, Greens, Sauces
     Yield: 4 servings

MMMMM--------------------------NOODLES-------------------------------
          Salt
     7 oz Dried (or 16 ounces 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;
          - opt

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 tablespoons 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 tablespoons of oil. Add the
 cabbage and season with 1/2 teaspoon 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 teaspoon of white
 pepper.

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

 By: Hetty Lui McKinnon

 Yield: 4 servings

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

 Uncle Dirty Dave's Archives

MMMMM

... We are in a golden age of fried food revival.
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