Sconty empire

  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