Cooking Instructions
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Step 1
Heat up
Peanut Oil (2 Tbsp)
in a pan, then whisk
Eggs (6)
with
Ground Black Pepper (to taste)
,
Sriracha (to taste)
and
Kosher Salt (to taste)
. Scramble until just set, remove and reserve.
Step 2
Add remaining
Peanut Oil (2 Tbsp)
to the hot skillet. Sauté
White Onion (1)
with
Garlic Paste (1 Tbsp)
and
Fresh Ginger (1/2 tsp)
until onions are translucent.
Step 3
Add
Green Cabbage (1 head)
, then season with
Chili Paste (1 Tbsp)
,
Sesame Oil (1 Tbsp)
,
Hoisin Sauce (1 Tbsp)
,
Ground Black Pepper (1 tsp)
and
Kosher Salt (to taste)
. Saute until the cabbage starts to soften.
Step 4
Add
Rice Noodles (12 oz)
and
Chicken Stock (2 cups)
, and mix very well. After a few minutes, remove from heat, then check/adjust seasoning.
Step 5
Add the scrambled eggs, mix lightly to combine everything.
Step 6
Serve warm on plates or in bowls, garnished with additional sriracha if desired.
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