1. Add an appropriate amount of water to the pot, take out the cold water and wash the frozen chicken meatballs, and put them directly into the pot to boil.
2. After the chicken balls boil for two or three minutes, add the dried noodles and quickly break them up with chopsticks to avoid adhesion.
3. Pour in cold water once the dried noodles are boiled.
4. When the eggs are boiled for the second time, break up the eggs and stir them evenly. When the water is boiling, add the egg mixture and cook again.
5. Pick the coriander, wash and chop, peel the green onions, wash and chop. Add salt, chopped cilantro, chopped green onions and light soy sauce to the pot. You can add some sesame oil or olive oil to taste if you like. My kids don’t like to add oil, so I didn’t add any oil.
6. When it comes out of the pan, this big bowl of egg noodles is really plentiful, plus the tender chicken balls, a light fragrance, and it's smashed and finished. It's so delicious.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
