Asian Sausage And Egg Noodle Bowl

• 3 large eggs
• 2 teaspoons sesame oil
• 1/4 teaspoon kosher salt
• 1/2 pound bulk pork sausage
• 2 tablespoons canola oil, divided
• 1 medium sweet onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 2 teaspoons minced fresh gingerroot
• 2 cups finely shredded cabbage
• 6 cups cooked egg noodles, cooled
• 3 tablespoons minced fresh parsley
• 1 tablespoon soy sauce
• 3/4 teaspoon sugar
• Optional: Thinly sliced green onions and Sriracha chili sauce

1. Whisk eggs with sesame oil and kosher salt; set aside.
2. In a
3. , cook sausage over medium heat, crumbling meat, until no longer pink, 4-6 minutes. Remove with a slotted spoon; keep warm. Discard drippings.
4. 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.
5. 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.
6. 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.

eggs, sesame oil, kosher salt, pork sausage, canola oil, sweet onion, garlic, fresh gingerroot, cabbage, egg noodles, fresh parsley, soy sauce, sugar, onions

Taken from www.tasteofhome.com/recipes/asian-sausage-and-egg-noodle-bowl/ (may not work)