Ming Tsai and Ken Bell ice boating in Wis.

Ingredients:

1 cup sliced scallions (save a little for garnish)
1 white onion, sliced
1 red onion sliced
4 cups blanched shanghai noodles
1 red bratwurst, fine diced
1 Tbs. sesame oil
2 Tbs. naturally brewed soy sauce
2 eggs
grape seed oil to cook
salt and black pepper to taste

Directions:

1. In a large non-stick sauté pan on high heat, coated with oil, add the scallions and onions.
   
2. Season and cook until soft and allow to cool.
   
3. In a large bowl, mix together the noodles, bratwurst, sesame oil, soy, cooked onions, season and taste.
   
4. Add the eggs and mix.
   
5. In the same sauté pan, on medium heat, coat well with oil and add the noodle mixture and flatten with spatula.
   
6. Cook until brown, about 6-8 minutes and flip.
   
7. Cook another 6 minutes.

Beverage: Sanford Sauvignon Blanc.

Copyright, 2000, Ming Tsai, All Rights Reserved