Soy Sauce Noodles With Cabbage and Fried Eggs

By Hetty Lui McKinnon

Published Jan. 30, 2023

Soy Sauce Noodles With Cabbage and Fried Eggs
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.
Total Time
30 minutes
Rating
5(1,969)
Comments
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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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

762 calories; 58 grams fat; 6 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 16 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 17 grams protein; 989 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

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

  3. Step 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. Step 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. Step 5

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

Ratings

5 out of 5
1,969 user ratings
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Comments

Robert

My grandmother came right over to the US from Canton (Guanzhou) and used to make a noodle dish just like this except she used sai fun, which are clear noodles made from mung beans. As I recall, she just made a depression in the middle of the noodles near the end and scrambled the eggs in the hollowed out area in the pan. Cold egg concerns solved. Also gluten-free, now that I think about it.

Julia

This looks delicious, but I'm confused by the order. Wouldn't my fried eggs end up cold on top after waiting to cook the cabbage? Any reason not to swap steps 3 and 4? Or add another pan to fry the eggs? I'd love tips from people who have tried this recipe. Thank you!

Blork

People are asking why the recipe cooks the eggs first. I think that’s just to keep this to a quick one-pan meal. Cook with two pans if you like; you won’t be arrested! And no, the eggs won’t get cold in 9 minutes unless you put them on an ice cold plate. Tip: warm a plate under hot water for a minute while the eggs are cooking. Dry the plate and put the eggs on it. This will keep them warm enough while you finish the noodles.

mad

Ginger garlic. 3T. 7 spice tofu or shrimp. Poached egg

Elena

I have made this several times as written but today I wanted to use some spring farmer's market offerings. So in place of cabbage I used coarsely chopped baby rainbow chard and sliced French breakfast radishes. Definitely different, but still quite tasty!

Cat S

Yummy! I used commenters tip to put some rice vinegar along with the soy sauce for the topping, and added some carrot for color. The green onion should be cut smaller in my opinion. I will make in the future as a way to use veggies in fridge as well!

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