Soy Sauce Noodles with Cabbage and Fried Eggs

cooking.nytimes.com

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. 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.

subheading: 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 scallions (about 8 stems), white and green parts separated and cut into 2-inch segments

White pepper

Toasted white sesame seeds, optional

subheading: For the Soy Sauce Seasoning:

2 tablespoons soy sauce

2 tablespoons dark soy sauce (or tamari)

1 tablespoon toasted sesame oil

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer