1. All the ingredients are ready, dried noodles or fresh noodles are ok. Vegetables can be added according to your favorite taste. There are only these types in the refrigerator at home.
2. Wash all kinds of vegetables and cut them for later use. Beat the eggs. The egg mixture will be fully whipped, and the fry will be very big when they are fried.
3. Cook the noodles first, remove them and put them in cold water, so that they will not stick when frying. If the pot is convenient at home, you can do it at the same time.
4.
Put the oil in the pan, and fry the eggs first. The oil temperature of the scrambled eggs must be high, so that the egg mixture will rise immediately after pouring it in, and the scrambled eggs will not smell good.
5. Pour oil in the pan again, add tomatoes, shredded carrots, shredded onions, and cole, add a spoonful of light soy sauce, some dark soy sauce and salt to taste, and stir fry.
6. Remove the noodles in cold water and put them in the pot. Add a spoonful of oyster sauce to enhance the flavor. Stir fry. Remember to heat up.
7. Finally, pour in the scrambled eggs and stir-fry them so that you can eat them out of the pan! I served a plate of such vegetable and egg fried noodles for breakfast. It was comfortable, nutritious and delicious, and it was no longer cold on the way out to work and school!
8. Fried Noodles with Vegetables and Eggs
