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   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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