Step 1

To thaw the noodles, either place them in the fridge overnight, boil them for about 3 minutes, or microwave until just thawed. If the noodles have completely thawed you do not need to boil them. If using dried noodles, follow the instructions on the package. When you’re ready to cook, rinse the noodles with tap water as you gently separate them by hand, and drain.

Step 2

Mix the sauce ingredients in a medium-sized bowl.

Step 3

Heat a large nonstick pan (or cast iron pan, or carbon steel pawith 1/2 tablespoon of oil until hot. Add the eggs. Cook until the bottom turns golden, the egg white is cooked, and the yolk is still runny. You can also cook the eggs to your desired doneness.

Step 4

Add the remaining 1 tablespoon of oil into the pan. Add the ground beef. Cook and break it apart using your spatula. Cook until the meat is lightly browned.

Step 5

Add the carrot and napa cabbage. Stir and cook for 1 minute. Add a bit more oil if the pan looks dry.

Step 6

Add the green onion and ginger. Stir for 30 seconds or so, to release the fragrance.

Step 7

Add back the noodles and pour in the sauce. Stir and mix until the sauce is absorbed. Transfer everything to serving plates. Top with the cooked egg and garnish with sesame seeds and nori.

Step 8

Serve hot as a main dish. (This dish keeps well and you can definitely use it for meal prep. Store in an airtight container in the fridge up to 4 days.)