Noodles with Egg Color Vegetable Fried Sauce
by Liu Yingjie
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare a small bowl of soybean paste, I made this by myself, so it tastes very positive.
2. Green peppers are diced. The practical sharp peppers are the best, but I can't eat spicy ones, so I changed it to green peppers, but the taste is still great.
3. Beat the eggs and set aside. If you like the sauce with a strong flavor, add one egg, and if you like a lighter one, add two eggs.
4. Chopped green onion, use green onion.
5. Fry the eggs in the wok first, and they should be scattered, not too broken, too broken, and the taste is not good.
6. Sheng out and spare.
7. Put the bottom oil in the pot, a little more, heat the oil, put the chopped green onion in the pot.
8. After the aroma comes out, add the green peppers and stir fry, so that the green onion should not be mashed. If one is mashed, the taste of the pot will change.
9. After the green peppers are cut off, pour in the soybean paste, turn off the heat, and stir fry with the remaining temperature.
10. Put the eggs in.
11. Stir-fry until the sauce and oil are fused, the sauce does not have a bey flavor, season with MSG and cook out.
12. Pour out the sauce and set aside.
13. Boil water in the pot.
14. Cook the noodles well (because my mother likes to cook old noodles, so I cook a bit badly).
15. Cucumber, carrots, and shredded Xinlimei are put into the noodles.
16. Prepare some five-perfume boiled peanuts (this is cooked before) and put them in the noodles.
