SWEET AND SPICY BREAKFAST EGG NOODLES WITH FRIED EGGS AND HERBED CHICKEN (for six)
2 tablespoons fish sauce
2 tablespoons sugar
2 lemongrass stalks, trimmed to 8 to 10 inches and grated (to trim, remove the bruised outer leaves, root ends and tough green tops)
1 small shallot, minced
1 large garlic clove, finely grated
2 red Thai chiles, stemmed, seeded and minced (you can substitute 1 to 2 teaspoons chili-garlic sauce for the fresh Thai chiles)
1 pound boneless, skinless chicken, thinly sliced
10 ounces fresh thin Chinese egg noodles, or 1 pound fresh or 8 ounces dry ramen
2 tablespoons vegetable oil, plus more for brushing the chicken
¼ small green cabbage, cut into ¼ inch wide strips
2 tablespoons thin soy sauce
kosher salt and freshly cracked black pepper
6 large eggs
12 medium bamboo skewers, soaked in water for about 10 minutes (make sure they fit into completely your grill pan)
1.In a medium bowl, stir together the fish sauce and sugar until the sugar is completely dissolved. Stir in the lemongrass, shallot, garlic, and chiles. Add the chicken and mix well. Thread the chicken on the bamboo skewers, place on a plate and cover with plastic wrap. Marinate at room temperature for 30 minutes, or in the refrigerator for up to 1 hour.
2. Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese egg noodles, 3 minutes for dried ramen and 10 seconds for fresh ramen. Drain, shock under cold running water and drain again.
3. Heat an oiled grill pan over medium high heat. Brush some oil over the skewered chicken and grill until cooked through and golden, about 2 minutes per side.
4. Meanwhile, in a large skillet heat 2 tablespoons oil over high heat and stir-fry the cabbage until tender and caramelized, about 7 minutes. Add the noodles, season with the soy sauce and adjust the seasoning with salt and pepper to taste, as necessary. Toss well and cook until heated through, about 3 minutes. Divide the noodles among 6 large individual plates and place 2 chicken skewers alongside each serving.
5. In a well-greased skillet over medium to high heat, cook the eggs, any style, and place one on top of each noodle serving.
from Corinne Trang, Noodles Every Day