Wednesday, October 24, 2012
Yesterday for the first time, I went to Mission Chinese, a Lower East Side hole-in-the-wall that was recently imported from San Francisco. Although all of the meatiest, spiciest dishes came highly recommended, I opted for the "Egg Egg Noodles." I am a sucker for a soft egg sitting on top of a warm, comforting pile of carbohydrates, and these were exactly that -- a bowl of chewy egg noodles, topped with a lightly-cooked hen egg, little bits of fried ginger and garlic, shreds of country ham, a pinch of chives, and a sprinkle of sesame seeds. You mix the egg into the noodles with your chopsticks, and the result is a gingery Chinese carbonara.
Less than twenty-four hours later, breakfast time rolled around, and I found myself craving ham, eggs, and ginger. A rice bowl was born, with salty bits of bacon, crunchy pieces of fried ginger and garlic and an egg, of course.