makes 8 servings
1 16-ounce package of wide egg noodles (I used extra wide)
2 tablespoons vegetable or canola oil
3 eggs
freshly-ground black pepper
fine sea salt
1. Add noodles to 4-6 quarts of boiling water and cook for 10 minutes.
2. Drain noodles. Set aside.
3. Heat the oil in an electric skillet set to 375 degrees.
4. Carefully add the drained noodles to the heated oil.
5. Lightly brown the noodles, stirring occasionally, cooking for about 5-8 minutes.
6. While the noodles cook, crack the eggs into a small bowl and beat with a fork until just blended.
7. Pour the eggs over the noodles and continue to stir until the eggs are cooked, about 2-3 minutes.
8. Season to taste with salt and pepper.
9. Serve with (plenty of) ketchup.