1. Prepare materials.
2. Beat the eggs into a bowl and add a pinch of salt.
3. Beat into egg liquid.
4. Mince ginger and garlic.
5. Put an appropriate amount of canola oil in the wok.
6. After the oil temperature rises, pour the egg liquid and spread it into an egg cake.
7. Crush the omelet with a spatula and serve it out.
8. Put the oil in the wok again and sauté the minced ginger and garlic.
9. Add 2 tablespoons of sweet noodle sauce and stir-fry the sauce until it is fragrant.
10. Add minced eggs, stir-fry evenly, add 1 tablespoon of oyster sauce to 1 bowl of water, add 1 tablespoon of starch, stir evenly, pour into the pot, and boil over medium heat.
11. When the egg sauce thickens, turn off the heat.
12. Serve it out, the egg sauce is ready~
13. Boil the shell noodles in boiling water (you can replace them with noodles).
14. Remove and drain the water, pour in 1 tablespoon of canola oil and mix well.
15. Just mix the cooked shell noodles with egg fried sauce.
Tips:Canadian canola oil does not have a heavy taste when making egg frying sauce. It is suitable for stir-frying and mixing dishes in summer.
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