slightly thickened. Reduce heat to low and add about a quarter of the fried noodles and eggs. Stir together and toss to break up noodle clumps and coat with sauce. Continue adding noodles and eggs in batches until all are coated with sauce. Transfer to serving platter and garnish with sliced green onion. Serves 4 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.