Fried Lasagna
1.
600 grams of wide noodles, servings for 2 people.
2.
Wash the side dishes and set aside.
3.
Cut ginger into shreds, green onions into small pieces, garlic sprouts into pieces, onion shreds, and tomatoes into small pieces.
4.
Beat the eggs, put a little salt, don't put too much salt, and put a little less than usual for scrambled eggs.
5.
Pour oil in the wok, pour the oil and heat into the egg liquid and fry it quickly and evenly, and set aside.
6.
Pour oil in the pot again, add ginger and shallots until fragrant.
7.
Add garlic sprouts and stir fry for 2 minutes, add onions and stir fry for 1 minute, add tomatoes and stir fry evenly.
8.
Add a spoonful of salt, a spoonful of dark soy sauce, 3 spoonfuls of light soy sauce, a little thirteen fragrant, and a little chicken broth, stir fry evenly.
9.
While cooking, add water to the pot and bring to a boil. Cook the noodles until they are ripe.
10.
When the tomatoes are fried until the water comes out, add the eggs and stir-fry evenly, remove the boiled noodles to control the water and put them in the wok and stir-fry evenly.
11.
Add homemade chili sauce.
12.
Stir-fry evenly out of the pan.
Tips:
1. Cook the noodles until they are nine mature, and they are too soft and not chewy;
2. If there is less soup when cooking, you can add some hot water in it to avoid the noodles from being too dry or mixing unevenly;
3. After the noodles are cooked, remove the controlled water and pour directly into the fried vegetables. Do not over cool the water, so that the noodles can fully absorb the soup in the vegetables, making the noodles more fragrant and thick;
4. After frying, let the noodles sit in the pot for 2 minutes, so that the noodles can fully absorb the soup in the vegetables and make the noodles more delicious.
