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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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