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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In this dish, a riff on Chinese scallion noodles called cong you ban mian, just a few simple ingredients provide big, bold flavor. Cutting the scallions into thin strips before cooking requires a little knife work, but allows them to crisp evenly and quickly. Any variety of dried Asian wheat noodles similar in size to thin spaghetti works well in this recipe, but pass on wide, flat shapes. Topped with fried eggs, these noodles are a quick, flavor-packed dinner.
bunches scallions (about 12 medium scallions)
ounces dried Asian wheat noodles (see headnote)
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