Soy Sauce Noodles With Cabbage and Fried Eggs Recipe - cooking.nytimes.com

Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.

This version of soy sauce noodles, an iconic Cantonese dish commonly enjoyed for breakfast or lunch at dim sum, is hearty enough for dinner, too. While the traditional dish features bean sprouts and often garlic chives, this recipe uses cabbage, which provides a lovely textural crunch, and plenty of scallions for an aromatic punch. The soy sauce seasoning is a simple mix of regular and dark soy sauce (or lăochōu in Cantonese). It gives the noodles its signature deep color. If you can’t find dark soy sauce, tamari works well, too. This dish is traditionally made with thin egg noodles, but in a pinch, any dried wheat noodles will do the job.

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Ingredients

Yield: 4 servings

For the Noodles

• Kosher salt
• 7ounces dried (or 16 ounces fresh) thin egg noodles
• Neutral oil, such as vegetable or grapeseed
• 4large eggs
• ½small green cabbage (1½ pounds), core removed then thinly sliced
• 1bunch 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

• 2tablespoons soy sauce
• 2tablespoons dark soy sauce (or tamari)
• 1tablespoon toasted sesame oil

Preparation

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.

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

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.

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.

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

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Soy Sauce Noodles With Cabbage and Fried Eggs Recipe - cooking.nytimes.com
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