Typhoon Noodles

Steps

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1. 1
   Prepare the ingredients: cut cabbage into pieces, trim and clean the bok choy, removing the ends and outer leaves, then cut into pieces; slice the scallions; beat the eggs; and have minced garlic ready.
   ▶ ≈0:54
2. 2
   Heat the wok and add sesame oil. Pour in half the beaten egg and keep the heat high, letting it bubble and curl at the edges. Break the cooked egg into pieces with chopsticks and keep frying until the pieces puff up and turn golden.
   ▶ ≈2:12
3. 3
   Open the canned tomato mackerel and add the minced garlic to the wok with the cooked egg, allowing the garlic aroma to fully develop.
   ▶ ≈3:16
4. 4
   Lower the heat and quickly pour in the tomato juice from the can, which also helps remove any metallic taste from the canned product. Add water and bring to a boil on high heat.
   ▶ ≈3:42
5. 5
   In a separate pot of boiling water, cook the wheat noodles until just tender, then drain. This removes excess starch and salt from the noodle surface.
   ▶ ≈3:57
6. 6
   Add the cabbage to the simmering broth. Cook longer if you prefer it soft, or briefly if you like it crisp.
   ▶ ≈3:57
7. 7
   Add the drained noodles to the broth. Season with salt and white pepper, then add the remaining mackerel from the can and the bok choy pieces.
   ▶ ≈4:30
8. 8
   Taste the broth and adjust the salt if needed. Pour in the remaining egg liquid, gently stir to distribute the egg throughout the soup, and let it set briefly.
   ▶ ≈5:04
9. 9
   Ladle into bowls, sprinkle with scallion greens, finish with a drizzle of black vinegar, and serve.
   ▶ ≈5:27