Dim sum dish, stylized for us. Serves 6-8.
Could toss in some tofu or other vegetables.
Fairly greasy when made according to instructions, so reduce where possible.
| Ingredients | Step |
|---|---|
| 10 oz. thin Chinese egg noodles (e.g., lo mein) | Cook according to package instructions until just tender, then rinse under running water. Set aside. |
| 8 T. soy sauce 2 T. walnut oil 6 T. water |
Combine. Set aside. |
| eggs (as many as people want) | Start eggs frying simultaneously to making the cabbage-and-noodle base: Fry until edges are frizzled, whites are set, and yolk is to your taste. Season with a pinch of salt. Set aside. |
| half a green cabbage, sliced thin ½ t. salt |
Saute until softened and reduced in size, 2-3 minutes. |
| whites of scallion bunch, 2" segments | Add. Toss for 2 minutes until softened. |
| noodles soy sauce mixture |
Add noodles and soy sauce mixture to the cabbage mixture. Toss for 2 minutes until well coated. |
| greens of scallion bunch, 2" segments | Add. Toss for 1 minute until wilted. |
| Assemble bowls of cabbage noodles, topped with fried egg(s). |
Source: Hetty Lui McKinnon (NYT Cooking)