Soy Sauce Noodles With Cabbage and Fried Eggs Recipe

 Soy Sauce Noodles With Cabbage and Fried Eggs

Time: 30 minutes 

Soy sauce noodles, a traditional Cantonese dish frequently eaten for breakfast or lunch at dim sum, are hearty enough to be served for dinner as well. Contrary to the traditional dish, which includes bean sprouts and frequently garlic chives, this recipe calls for cabbage because it has a nice textural crunch and plenty of scallions since they pack a strong flavor. Regular and dark soy sauce, or lăochu in Cantonese, are simply mixed together to make the soy sauce seasoning. It imparts the noodles' very rich color. Tamari also works nicely if black soy sauce is not an option. Although thin egg noodles are typically used in this recipe, any dry wheat noodles would work in a pinch.

INGREDIENTS

Yield:

4 servings

FOR THE NOODLES

Kosher salt

7 ounces dried (or 16 ounces fresh) thin egg noodles

Neutral oil, such as vegetable or grapeseed

4 large eggs

½ small green cabbage (1½ pounds), core removed then thinly sliced

1 bunch scallions (about 8 stems), white and green parts separated and cut into 2-inch segments

White pepper

Toasted white sesame seeds, optional

FOR THE SOY SAUCE SEASONING

2 tablespoons soy sauce

2 tablespoons dark soy sauce (or tamari)

1 tablespoon toasted sesame oil

PREPARATION

Step 1

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.

Step 2

Make the seasoning: Mix together the soy sauce, dark soy sauce and sesame oil along with 3 tablespoons of water. Set aside.

Step 3

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.

Step 4

To the same pan, add 2 tablespoons of oil. Add the cabbage and season with ½ 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 ½ teaspoon of white pepper.

Step 5

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