SPICY LEMON SHOYU BREAKFAST NOODLES AND EGGS
-Cantonese egg noodle cakes, 2
1. Chop green onions, beat eggs, set aside. Set noodles to boiling. Drizzle a healthy amount of sesame oil into a frying pan on medium heat to heat while noodles boil.
2. When noodles are finished boiling, drain into a sieve and move to the pan. Stir-fry the noodles in the sesame oil. If they're sticking to the pan, add more oil and lower the heat. Sprinkle red pepper flakes as you stir fry. Optionally add a drizzle of chili oil.
3. When the noodles begin to undergo maillard reaction, move them to one half of the pan. Pour a dollop more oil into the empty half of the pan if needed, then pour beaten eggs into it. When the bottom of the egg begins to firm and crisp up, mix it into the noodles and continue stir frying until egg is mostly set.
4. When egg is mostly set, drizzle lemon juice and soy sauce into the pan and continue stir frying until the noodles and egg have soaked up the liquids completely. You'll want about 3 tbsp of lemon and twice as much shoyu. You are not making a sauce, you're giving the dish just enough to eat up the flavor
5. Transfer to plate, garnish with green onion, sesame seeds, and more red pepper.
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