1. The eggs were washed, and the pan began to boil under cold water.
2. Fresh shiitake mushrooms were sliced, and the beef balls were cut into slices in order to cook faster, and later they were cut in half.
3. After the water is boiled, cook the noodles until the chopsticks can easily pinch off, then pick up the noodles and the eggs.
4. While cooking the eggs and noodles while cooking the soup on the other, the beef balls will be boiled in cold water, saving some time.
5. After the noodles are removed, blanch the mushrooms and Chinese cabbage for one minute and remove them.
6. Peel the eggs, cut them in half, and place them on the noodles.
7. The noodles are ready, and the soup over there is boiled. Cook for two minutes. Add the blanched mushrooms and cabbage and cook for another minute or two.
8. Add half a tablespoon of salt, one tablespoon of light soy sauce, and one tablespoon of sesame oil, mix well, finally turn off the heat, add coriander and boil until cooked.
9. First scoop out the mushrooms, Chinese cabbage and beef balls on the noodles, and finally pour the soup over, mix well and you can eat.
Tips:1. It is best to cook the noodles and the soup in two pots at the same time, so fast.
2. The side dishes are as you like.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
