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Or breakfast, lunch and dinner. These soy sauce noodles with cabbage and fried eggs are that good.
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Good morning. One of the great feelings in a Brooklyn life is to be among the first through the door at East Harbor Seafood on a Sunday morning. All is anticipation: for the coming dim sum, and for the day that will follow it. The hours ahead could take us anywhere: to adventure; to the movies; to the couch for a nap.
I can’t always get to the restaurant, though. And maybe that’s the case for you as well. (Greetings, readers in Los Angeles, in Miami, in Chicago, in wherever you hang your hat.)
So let’s consider a savory dim-sumish start to our week, with Hetty Lui McKinnon’s soy sauce noodles with cabbage and fried eggs, a take on an iconic Cantonese dish that’s great for breakfast, lunch or dinner. There’s a lovely textural interplay between the slippery noodles and the soft crunch of the cabbage, but to me the stars of the meal are the soy sauce seasoning and the ton of white pepper, for bite.
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Soy Sauce Noodles With Cabbage and Fried Eggs
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As for the rest of the week. …
Monday
I used to make corned beef and cabbage for St. Patrick’s Day like a good child of Tipperary, but then I came up with this recipe for Irish tacos and have never looked back. It’s proof that everything tastes good on a warm tortilla.
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