Instant Noodles with Red Sausage and Egg

Name: Instant Noodles with Red Sausage and Egg
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 package Instant noodles; 1 piece egg; 80g Red Sausage; 4g Seaweed; 3g Dried shrimp; 4g Soy sauce; 4g Balsamic vinegar; 2g sesame oil

by Snow season (from Tencent...)

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I have eaten a lot of instant noodles, and I also have other flavors of instant noodles. I always use instant noodle seasoning to make instant noodles, and I feel that the taste and nutrition are relatively monotonous. Today, I used red sausage and eggs, seaweed and shepherd's purse to make this multi-nutritious instant noodle.

Ingredients

Instant Noodles with Red Sausage and Egg

1. Ingredients: instant noodles, red sausage, seaweed, shepherd's purse (which is dug in spring and blanched in boiling water for later use), eggs, dried shrimp skins

2. Boil the eggs

3. Use a knife to divide the egg beating knife into two halves for use

4. Red sausage slices

5. Use a flower mold to carve out a flower shape for use

6. Add light soy sauce, balsamic vinegar, and sesame oil to the shrimp skin, mix well

7. Pour the well-mixed sauce into a bowl

8. Take out the instant noodles and cook with boiling water

9. When the instant noodles are about to mature, add seaweed and cook for a while

10. Remove the instant noodles and seaweed into a bowl

11. Put eggs, red sausage and shepherd's purse

12. Finished product

13. Finished product

Tips:
1. If there is no shepherd's purse, other vegetables can be used instead.
2. Boil the instant noodles with boiling water, and control the heat according to the maturity you like.
3. The seaweed can be eaten after a little boil.
4. Decide whether to add salt according to your own taste.