Asian Noodles - serves 2
In a large wok or pan over medium heat, add 1 tsp or so of oil. Pour in eggs and let cook until set. Carefully flip the egg over, trying to keep its shape and thinness. Let cook another 30 seconds or so and remove from pan. Cut into 2 inch strips. Add ham slices and cook briefly then set aside with cooked egg. These will be garnishes.
To the same pan add remaining oil and sauté onions, bell peppers and carrots. (I use olive oil for everything.) When they are limp (after about 2-3 minutes) add garlic and ginger. If using cabbage, add here. (If using romaine add last.) Add shredded chicken and cooked drained noodles. (Add romaine here if using romaine.) Add the broth or use the cooking water from the noodles. Add soy sauce, Worcestershire sauce and chili sauce if using. Mix well. Turn off heat. Taste and correct the seasoning for salt and pepper. You can add more soy sauce and Worcestershire sauce if you wish but I prefer a subtle hint of their flavors since they can be over powering. Serve topped with slices of ham and slices of the cooked egg. Divine!