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Today: March 13, 2026
Today: March 13, 2026

Soy Sauce Noodles With Cabbage and Fried Eggs

Soy Sauce Noodles With Cabbage and Fried Eggs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 4)

Energy316.5 kcal
Total lipid (fat)12 g
Fatty acids, total saturated3 g
Fatty acids, total trans0 g
Carbohydrate, by difference37 g
Fiber, total dietary2 g
Sugars, total including NLEA1 g
Protein14.5 g
Cholesterol227.5 mg
Sodium, Na960 mg
Calcium, Ca52 mg
Iron, Fe3 mg
Potassium, K262.5 mg
Vitamin D (D2 + D3)1 µg

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

This comforting take on a Cantonese classic is perfect for any mealtime. The blend of soy sauces crafts deep, umami-rich noodles balanced by the satisfying crunch of cabbage.

Ingredients

  • - Kosher salt
  • 7 ounces - Dried thin egg noodles (or 16 ounces fresh)
  • - Neutral oil (such as vegetable or grapeseed)
  • 4 - Large eggs
  • 1/2 small (1 1/2 pounds) - Small green cabbage (core removed, thinly sliced)
  • Scallions (white and green parts separated, cut into 2-inch segments) - Scallions (white and green parts separated, cut into 2-inch segments)
  • 1/2 teaspoon - White pepper
  • - Toasted white sesame seeds, optional for garnish
  • 2 tablespoons - Soy sauce
  • 2 tablespoons - Dark soy sauce (or tamari)
  • 1 tablespoon - Toasted sesame oil
  1. Step 1 Bring a large pot of salted water to a boil. Add the egg noodles, stirring gently to separate. Cook according to package instructions until just tender. Rinse under cold running water, drain thoroughly, and set aside.
  2. Step 2 In a small bowl, combine the soy sauce, dark soy sauce, and sesame oil with 3 tablespoons of water. Stir well until the mixture is homogeneous and set aside.
  3. Step 3 Heat a wok or a large seasoned cast iron or nonstick skillet over medium-high heat. Add a drizzle of oil, then crack in the eggs, working in batches if necessary. Lower the heat to medium and fry until the edges are crisp, the whites set, and yolk reaches your preferred doneness. Lightly season with salt and set aside.
  4. Step 4 In the same pan, increase the heat to medium-high and add 2 tablespoons of oil. Add the sliced cabbage, seasoning with 1/2 teaspoon of salt. Sauté until the cabbage is tender and has shrunk in size, approximately 2 to 3 minutes. Add the white parts of the scallions and sauté for another 2 minutes until softened.
  5. Step 5 Add the drained noodles and prepared soy sauce mixture to the pan, tossing everything together for around 2 minutes until evenly coated. Mix in the green parts of the scallions, tossing for an additional 1 to 2 minutes until they begin to wilt. Turn off the heat and sprinkle with white pepper.
  6. Step 6 For serving, distribute the noodles into bowls, topping each with a fried egg. Garnish with toasted white sesame seeds, if desired.

Ingredients

  • - Kosher salt
  • 7 ounces - Dried thin egg noodles (or 16 ounces fresh)
  • - Neutral oil (such as vegetable or grapeseed)
  • 4 - Large eggs
  • 1/2 small (1 1/2 pounds) - Small green cabbage (core removed, thinly sliced)
  • Scallions (white and green parts separated, cut into 2-inch segments) - Scallions (white and green parts separated, cut into 2-inch segments)
  • 1/2 teaspoon - White pepper
  • - Toasted white sesame seeds, optional for garnish
  • 2 tablespoons - Soy sauce
  • 2 tablespoons - Dark soy sauce (or tamari)
  • 1 tablespoon - Toasted sesame oil

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