Cabbage and Carrot Noodles With Egg

1. 1

   Place the noodles in a bowl and cover with warm water.

2. 2

   Let sit for 20 minutes, until pliable.

3. 3

   Drain in a colander and cut into 6-inch lengths with kitchen scissors.

4. 4

   Set aside

5. 5

   Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl

6. 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.

7. 7

   Meanwhile, beat 1 of the eggs in a bowl and add salt to taste.

8. 8

   Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit.

9. 9

   Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute.

10. 10

    Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board.

11. 11

    Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices.

12. 12

    Repeat with the other egg

13. 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.

14. 14

    Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste.

15. 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.

16. 16

    Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute.

17. 17

    Serve

* Per serving · 4 servings · Values may vary.