Asian Sausage and Egg Noodle Bowl

Directions

1. Whisk eggs with sesame oil and kosher salt; set aside.
2. In a large nonstick skillet, cook sausage over medium heat, crumbling meat, until no longer pink, 4-6 minutes. Remove with a slotted spoon; keep warm. Discard drippings.
3. In same pan, heat 1 tablespoon canola oil over medium heat. Add egg mixture and reduce heat to medium-low; cook just until set in the center, about 1-2 minutes (do not scramble). Gently slide egg onto a cutting board; cut into 4-in.x1/2-in. wide strips.
4. Heat remaining canola oil in same pan over medium heat. Add onion; cook until softened, 3-4 minutes. Add garlic and ginger; cook until fragrant, about 1 minute longer.
5. Add cabbage; cook and stir until tender, 2-3 minutes. Add noodles, parsley, soy sauce and sugar; cook and stir until heated through, about 2 minutes. Transfer to a shallow serving bowl; top with reserved sausage and egg strips. If desired, top with green onions and serve with chili sauce.