Egg Noodle Soup

Name: Egg Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried vermicelli; 1 piece egg; 1 piece Chinese cabbage; 3 spoons Soy sauce; 2 spoons Balsamic vinegar; Some salt; 5g Cooking oil; 2 bowls Shimizu; 1 spoon sesame oil

by Tian Yu Jian Jian ゞ

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

-It’s easy to eat a bowl of fragrant egg noodles after get off work. Dried noodles can be seen everywhere, and they are also well stored at home. With an egg and a little greens, the taste is very light and not lost. Nutrition, you can also add broth, whatever you like"

Ingredients

Some Dried Vermicelli
1 piece Egg
1 piece Chinese Cabbage
3 spoons Soy Sauce
2 spoons Balsamic Vinegar
Some Salt
5g Cooking Oil
2 bowls Shimizu
1 spoon Sesame Oil

Egg Noodle Soup

1. -Wash the cabbage and cut into small pieces

2. -Egg beaten liquid, stir-fry and scatter for later use

3. -Add clean water and other water to the pot to bubbling into the dried noodles, boil and add some cold water to the boil

4. -Add cabbage, don’t cook the noodles for too long

5. -Put in fried eggs, season them according to personal taste, salt, light soy sauce, balsamic vinegar, sesame oil

6. -You can eat it, make it anytime and eat it anytime, otherwise the noodles will lose their texture

Tips:
When cooking the noodles, boil it with cold water a second time, because the noodles are dry, otherwise they won’t be cooked well, but don’t cook for too long, or they won’t be delicious.