Step 1

Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions, until al dente. Drain, transfer to a large bowl and toss with a little oil to prevent sticking.

Step 2

Make the sauce: While the pasta boils, in a small bowl, whisk together the soy sauce, vinegar, sugar and chile and set aside.

Step 3

Make the eggs and vegetables: In a wok or large nonstick pan over medium heat, heat 1/2 teaspoon of the oil until it shimmers. In a small bowl, whisk together the eggs with a pinch of salt and add it to the hot pan. Swirl the pan around so the egg cooks in an even layer, like a crepe. Once it’s firm but not dry on top, carefully flip it to briefly cook the other side, then transfer to a cutting board.

Step 4

Cut the eggs into two half-moons, then stack them and cut into 1/4-inch-wide strips.

Step 5

In the same pan over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook, stirring frequently, until it begins to soften, about 5 minutes. Add the cabbage and stir-fry until it wilts, 2 to 3 minutes. Add the spinach, in batches if necessary, and cook just long enough to slightly wilt it, about 2 minutes more.

Step 6

Add the pasta and use tongs or two spoons to toss and mix everything together until the entire mixture is hot, adjusting the heat as needed. Transfer the egg strips and sauce to the pan and toss again until well coated and the sauce is just slightly reduced, about 2 minutes.

Step 7

Transfer to a warm serving bowl, garnish with the scallions and serve with chili crisp on the side, if desired.