Ingredients

• 3 large eggs
• Kosher salt
• 3 tsp. vegetable oil
• 1 cup creamy peanut butter or tahini
• ¾ cup Taiwanese black vinegar (such as Kong Yen) or Worcestershire sauce
• 2 Tbsp. distilled white vinegar
• 1 Tbsp. demerara or raw sugar
• 1 Tbsp. soy sauce
• 4 garlic cloves, finely grated
• 20 oz. fresh lo mein or ramen noodles
• 1 red bell pepper, cut into matchsticks
• 1 small carrot, peeled, cut into matchsticks
• 3 Persian cucumbers, cut into matchsticks
• ¼ small head of red cabbage, thinly sliced
• ¼ cup unsalted roasted peanuts, coarsely chopped
• Cilantro leaves with tender stems and chili crisp (for serving)

Directions

Whisk eggs in a medium bowl until no streaks remain; season with salt.

Heat 1½ tsp. oil in medium nonstick skillet over medium-low. Pour half of eggs into skillet and swirl to coat bottom. Reduce heat to low, cover pan, and cook eggs until set and surface appears dry, about 3 minutes. Carefully slide onto a cutting board. Repeat process with remaining eggs and 1½ tsp. oil. Stack egg sheets, roll up tightly, and slice crosswise into thin strips.

Whisk peanut butter, black vinegar, white vinegar, demerara sugar, soy sauce, garlic, and ½ cup water in a medium bowl until smooth. (The mixture will be stiff at first, but keep going. It will soon relax.)

Cook noodles in a large pot of boiling water according to package directions. Transfer to a large bowl of ice water and let sit, swishing noodles occasionally, until cold, about 3 minutes.

Drain noodles and divide among bowls. Top with some strips of egg and some bell pepper, carrot, cucumber, and cabbage. Pour ½ cup sauce over each bowl; top with peanuts and cilantro. Serve with chili crisp alongside.