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1
Place the noodles in a bowl and cover with warm water.
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2
Let sit for 20 minutes, until pliable.
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3
Drain in a colander and cut into 6-inch lengths with kitchen scissors.
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4
Set aside
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5
Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
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6
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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7
Meanwhile, beat 1 of the eggs in a bowl and add salt to taste.
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8
Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit.
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9
Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute.
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10
Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board.
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11
Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices.
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12
Repeat with the other egg
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13
Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
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14
Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste.
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15
Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated.
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16
Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute.
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17
Serve
