Kimchi Egg Noodles

Name: Kimchi Egg Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some noodles; Some pickle; 1 piece egg; Some salt; Some Chicken Essence; 2 petals garlic; Some Green cabbage leaves; 2 shallot; A few pepper

by Tuluer

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Sichuan kimchi is also called pickled cabbage. It is a traditional specialty dish. It is a Sichuan cuisine with salty and sour taste, crispy taste, bright color, tangy aroma, appetizing and refreshing, sobering to get greasy, suitable for young and old. It can be made all year round, but the climate environment is very good. Pay attention to, it is a regular side dish for living at home. It is a well-known accompaniment dish in Sichuan, China. Sichuan kimchi is simple to make, easy to store, and convenient to eat. The raw materials include radish sprouts, cabbage bangs, green cabbage stems, cucumbers, and beans. Fermentation becomes sour kimchi. Because it is cold-processed, there is less loss of beneficial ingredients, so it is rich in nutrients and is a good low-calorie food. Kimchi is also used as a seasoning and medicinal. For example, many dishes such as pickled fish, pickled carp with pickled pepper, shredded pork with mustard and so on. In terms of functions, such as using soaked radish to remove cold, soaking green vegetables to clear away heat and heat, soaking eggplant to treat mumps, and soaking ginger to dispel cold and protect against dampness, etc."

Ingredients

Some Noodles
Some Pickle
1 piece Egg
Some Salt
Some Chicken Essence
2 petals Garlic
Some Green Cabbage Leaves
2 Shallot
A few Pepper

Kimchi Egg Noodles

1. Prepare the ingredients, wash the green onion and mince, slice the garlic, dice the kimchi radish, cut the soaked pepper in half, soak the ginger and cut into shreds, and soak the garlic into slices.

2. Beat the eggs into egg liquid.

3. Soak the vegetables in salt water.

4. Heat the oil in the pan, put a few peppercorns when the oil is cold, pour the prepared egg liquid into the oil pan when it smokes, fry it and scatter it, remove it for later use.

5. Leave the oil to heat, add garlic slices and sauté.

6. Then pour in all the kimchi and stir-fry, stir-fry for a while until the kimchi has a strong aroma.

7. Pour clean water into the pot and boil.

8. Bring to a boil and add dry noodles to boil.

9. Cook until the noodles are soft, add salt and seasoning with chicken essence, (add according to personal taste, because the kimchi has a salty taste, you can adjust the taste appropriately) Pour in the fried eggs and continue to cook, and the aroma of the eggs will be cooked out.

10. Cook until the noodles are soft and transparent, add the greens and cook for a while.

11. For the finished picture, sprinkle with chopped green onions and add another garlic to make a fragrant kimchi egg noodle.

Tips:
You can add a little more water when cooking. The more you boil the kimchi, the more flavorful the noodles. If the noodles are harder, cook for a while, but they should be cooked. If you like to eat softer, you can cook it for a while. Appetizing, increase appetite.