Every time I return to my native Hong Kong, I visit one of the city's famed cha chaan teng, the noisy diners known for cheap, satisfying meals and brusque service. I once had a dish there that I've been making at home ever since: Instant ramen tossed in ginger-scallion sauce, topped with a pan-fried chicken cutlet and a fried egg. The yolk broke and ran over everything, mixing with the oil until the two became a rich and savory coating. The ginger-scallion sauce is the engine here -- make it once and it keeps all week, improving poached chicken, pork chops and even a bowl of plain rice. ...read more read less