Vegetarian Pad See Ew

• 3 cloves garlic, minced
• 1 bunch Napa cabbage, Chinese broccoli, or bok choy, cleaned and sliced
• 4 tablespoons safflower, canola, or vegetable oil
• 6 ounces wide rice noodles
• 2 lemon wedges
• 2 eggs
• 3-4 tablespoons black soy sauce (see introduction for details)
• 1 teaspoon sugar
• 1 dash fish sauce

1. Cook or soak the rice noodles according to package directions until they're just soft. Drain and toss with a teaspoon or two of the oil. Set aside.
2. Whisk the eggs with a teaspoon or two of the soy sauce. Set aside.
3. In a wok over high heat, heat 1 tablespoon of the oil. Add the garlic and stir fry for about 30 seconds, then add the cabbage or other green veggie. Cook, tossing constantly, for a few minutes, until the cabbage is wilted. Remove from the wok to a plate.
4. Add another tablespoon of the oil, heat for a moment, then throw in the noodles. You want to get some brown parts on the noodles, so don't stir constantly. Drip in a few tablespoons of black soy sauce and toss to coat. Add the fish sauce, the sugar, and the juice from one of the lemon wedges and mix. Taste a noodle to see if you need any more black soy sauce or sugar to balance the flavors.
5. Add the cabbage and garlic to the noodles. Toss for a moment, then pull everything to one side of the wok and pour in the eggs. Let cook for a moment, then scramble a bit and when they're fully cooked, toss back in with the rest of the noodles.
6. Serve immediately, garnished with the lemon wedges.

garlic, cabbage, safflower, rice noodles, lemon wedges, eggs, black soy sauce, sugar, fish sauce

Taken from food52.com/recipes/1975-vegetarian-pad-see-ew (may not work)