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.
Category: Main Dish
Cuisine: not set
7 ounces dried (or 16 ounces fresh) thin egg noodles
Neutral oil such as vegetable or grapeseed
4 large eggs
1/2 small green cabbage (1 1/2 pounds) core removed then thinly sliced
1 bunch scallions (about 8 stems), white and green parts
Toasted white sesame seeds optional
2 tablespoons soy sauce
2 tablespoons dark soy sauce (or tamari)
1 tablespoon toasted sesame oil
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