Ingredients
3 large eggs2 teaspoons sesame oil1/4 teaspoon kosher salt1/2 pound bulk pork sausage2 tablespoons canola oil, divided 1 medium sweet onion, halved and thinly sliced4 garlic cloves, thinly sliced2 teaspoons minced fresh gingerroot2 cups finely shredded cabbage6 cups cooked egg noodles, cooled3 tablespoons minced fresh parsley1 tablespoon soy sauce3/4 teaspoon sugarOptional: Thinly sliced green onions and Sriracha chili sauce
Preparation
Whisk eggs with sesame oil and kosher salt; set aside.
In a large nonstick skillet, cook sausage over medium heat, crumbling meat, until no longer pink, 4-6 minutes. Remove with a slotted spoon; keep warm. Discard drippings.
In same pan, heat 1 tablespoon canola oil over medium heat. Add egg mixture and reduce heat to medium-low; cook just until set in the center, about 1-2 minutes (do not scramble). Gently slide egg onto a cutting board; cut into 4-in.x1/2-in. wide strips.
Heat remaining canola oil in same pan over medium heat. Add onion; cook until softened, 3-4 minutes. Add garlic and ginger; cook until fragrant, about 1 minute longer.
Add cabbage; cook and stir until tender, 2-3 minutes. Add noodles, parsley, soy sauce and sugar; cook and stir until heated through, about 2 minutes. Transfer to a shallow serving bowl; top with reserved sausage and egg strips. If desired, top with green onions and serve with chili sauce.
