Egg and Kimchi Noodle Stir-Fry

• 4 eggs
• 2 cups shredded cabbage
• 8 oz pho noodles
• 1 onion, sliced
• 1 cup kimchi, chopped

1. Cook the pho noodles according to package instructions. Drain and set aside.

2. In a large skillet, heat some oil over medium heat. Add the sliced onion and cook until softened.

3. Push the onions to one side of the skillet and crack the eggs into the other side. Scramble the eggs until cooked through.

4. Add the shredded cabbage and chopped kimchi to the skillet. Stir everything together and cook for a few minutes until the cabbage wilts slightly.

5. Add the cooked noodles to the skillet and toss everything together to combine. Cook for another 2-3 minutes to heat through.

6. Serve hot and enjoy your delicious Egg and Kimchi Noodle Stir-Fry!