Ingredients

The following ingredients have 4 Servings
  • 1 package rice noodles
  • 1 egg
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/4 cup cabbage (sliced/shredded)
  • 2 tablespoons garlic (minced)
  • 1/4 cup chicken broth
  • 2 tablespoon sesame oil (for frying)
  • salt & pepper (to taste)

Instruction

  • Cook the rice noodles according to the package instructions. Strain and set aside.
  • Use a large wok to heat 1-2 tablespoons of sesame oil over medium high heat. Add the egg and scramble. Remove the cooked egg and set aside to avoid over cooking.
  • In the same wok over medium high heat, without cleaning, add 1 tablespoon of sesame oil. Toss the sliced onions and minced ginger and garlic to the pan. Saute until the onions are softened and the garlic is just beginning to brown. Toss in the cabbage strips.
  • When the cabbage is beginning to wilt, pour in the chicken broth, orange/lemon juice, and soy sauce. Bring to a rapid simmer and stir constantly. Add in the cooked rice noodles. Reduce the heat and continue to stir until the sauce is reduced by about half.
  • Add in the scrambled eggs and stir until they are incorporated and warmed through. Serve immediately. Enjoy!