1. Wash cucumbers, carrots, mushrooms, green onions and garlic, cut into cubes, smash the garlic and chop. Beat the eggs in advance, and put a little salt in them when you beat them.
2. Forgot to take pictures! After the water is boiled, add a little salt to the dried noodles and remove them after cooking. Over cool water. While cooking the noodles, the cooking has started!
3. Fry the eggs until they are cooked for 8 minutes and set aside Add oil to the pot and heat up, then add the prepared shallots and garlic and stir fry until fragrant. When frying, change the heat to low heat and not fry. Add the diced mushrooms, stir fry, add the diced carrots and then add oyster sauce. Stir fry several times and add some water. At this time, you can add a little soy sauce to improve the color, and less will make it salty.
4. The noodles that have been well-watered must be drained when adding the noodles to the pot and not bring too much water into the wok. Stir fry out of the pot. If it feels light, you can add chicken essence and salt.
Tips:To look good, I added some black and white sesame seeds after entering the market! I peeled the carrot before cutting it!
