Instant Noodle Omelette
1.
Beat the eggs and set aside.
2.
Pour clear water into the pot and stir the cake under the boiling water with chopsticks.
3.
Disperse immediately and turn off the heat.
4.
Remove the noodles, drain and set aside.
5.
Pour a little oil into the pan and turn it on low heat.
6.
Spread the noodles flat in the pot and compact.
7.
Sprinkle the egg liquid evenly.
8.
Turn it over.
9.
Fry on both sides until golden and crispy.
10.
Brush your favorite sauce on the surface, or use an instant noodle sauce bag.
11.
Just sprinkle chopped green onion on the surface.
Tips:
Low heat throughout the whole process, turning over and frying slowly.