Fried Instant Noodles with Mushrooms and Eggs

by Sheep kitchen

4.9 (1)
Favorite
1

Difficulty

Easy

Time

15m

Serving

1

Instant noodles, it is estimated that everyone will reserve some at home. According to the news, we Chinese are the favorite to eat instant noodles, and it is the country that consumes the most instant noodles.
It is said that instant noodles are not nutritious, and the oil in the bag is not reassuring. Also, many brands of instant noodles are fried, and eating too much is indeed bad for your health. However, there are still people who like to eat this bite, like me.
However, the instant noodles I eat are processed with water. Everyone knows that the water used to cook the instant noodles is white and thick, with a layer of oil floating on it. First, boil the instant noodles. Reprocessing can remove a large part of the fat and reduce calorie intake. In addition, I generally don't use the materials inside.

Fried Instant Noodles with Mushrooms and Eggs

1. Prepare materials. Wash the mushrooms, carrots, green onions and ginger

2. Bring water to a boil, add instant noodles

3. Cook a little bit, don't cook too long

4. Remove it and put it in the tray for later use, no need to drain the oil, it will not stick

5. Mushrooms, carrots, green onion and ginger are changed to a knife. Stir the egg liquid

6. Fry the eggs into chunks and serve them for later use (I use another pot)

7. Put oil in a non-stick pan, fry chives and ginger

8. Add shiitake mushrooms and carrots, stir fry a few times, add salt

9. Put an appropriate amount of thirteen incense and stir fry

10. When the mushrooms are almost cooked, add the eggs and stir fry

11. Add the cooked noodles

12. Stir fry a few times to get out of the pot

Tips:

Shiitake mushrooms and eggs are delicious, so there is no need to put chicken essence.

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