• 12 oz buckwheat noodles
• 2 Tbsp vegetable oil
• 1 onion, chopped
• 6 oz Chinese cabbage, shredded
• 4 eggs, beaten
• 3 tsp soy sauce
• salt & pepper
• bay leaf & lemon peel rose, to garnish

1. Cook buckwheat noodles in large pan of salted water
2. Meanwhile, in a heavy saucepan, heat oil
3. Add onion and cook until soft
4. Add Chinese leaves and cook until beginning to soften, then stir in beaten eggs
5. Cook, stirring, for about 1 minute until eggs are beginning to set
6. Drain noodles and stir into egg mixture
7. Add soy sauce and season with salt and pepper
8. Serve at once, garnished with bay leaf and lemon peel rose

Serves 4

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