Ingredients

• 4 tablespoons canola oil, divided
• 2 large eggs, lightly beaten
• 6 ounces dried egg noodles (long ramen)
• 2 tablespoons hoisin sauce
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon fish sauce
• 4 ounces pork shoulder or bacon, diced 1/2 inch
• 2 cups green cabbage, thinly sliced
• 2 garlic cloves, minced
• 3/4 cup green onions, sliced
• 1/2 cup packaged fried onions, for topping

Instructions

On a Wolf Burner, heat 1 tablespoon of oil in a large, nonstick skillet over medium-high heat.

Pour eggs into the pan and scramble until fully cooked. Set aside.

Cook noodles according to package directions. Drain and rinse with cold water. Add 1 tablespoon of oil, hoisin sauce, sweet soy sauce, and fish sauce, and massage the sauce onto the noodles. Set aside.

Heat a cast iron skillet over medium heat. Add the pork and cook for about a minute. Add the cabbage and stir-fry for 1 1/2 minutes.

Add garlic, green onion, and a drizzle of oil. Stir-fry for 1 minute. Add noodles and stir-fry for 3 minutes or until the noodles are thoroughly heated and are lightly brown. After about 30 seconds of stirring, let the noodles be to ensure they toast well for the rest of the cooking process. Remove from the heat and spoon into a serving bowl. Add the eggs and toss gently.

Top with fried onions and serve.