Noodles with Egg Sauce

Name: Noodles with Egg Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 150g Spicy Soy Sauce; 50g Soy sauce; 50g Shimizu; 1 stage Green onions; 2s Chives; 30g Vegetable oil; a little Fungus; 500g noodles

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It’s winter, and my appetite is instantly ready. During the day, we fry a pot of egg chili sauce and cook two noodles. My mother and I’s lunch will be resolved, and the meal is more delicious, which is less trouble and appetizing than stir-fried rice. The sauce is fried here and the water is boiling, the egg sauce is fried, the water is boiling, and the noodles are cooked through the pan. It takes less than 10 minutes before and after, which is really easy.

My mom Ben is 80 years old. She has dentures in her mouth. It’s a bit hard to eat anything else, but this noodles is always a must. It seems a bit exaggerated to use "Fengjuanyunyun", but a large bowl of noodles will be in the belly in a blink of an eye. Satisfied eating. Among the noodles, my mother loves fried noodles. In the three seasons of spring, autumn and winter, deep-fried a bowl of diced meat sauce, mixed noodles, and roll pie are amazing.

Ingredients

3 pcs Egg
150g Spicy Soy Sauce
50g Soy Sauce
50g Shimizu
1 stage Green Onions
2s Chives
30g Vegetable Oil
a little Fungus
500g Noodles

Noodles with Egg Sauce

1. Prepare the ingredients: noodles, eggs, fungus, green onions, spicy soy sauce, soy sauce;

2. Put the eggs in a bowl, add a little cold water to beat; chop the green onions diagonally, and use in the pan

3. Pour the oil in the wok. When the oil temperature is 60% hot, pour the egg liquid into the pot and stir continuously with chopsticks until the egg liquid has solidified into even small pieces, and set aside for later use;

4. Pour a little oil in the bottom pan, stir-fry the chopped green onion to create a fragrance;

5. Put the soy sauce (spicy) into the pot;

6. Pour 50 grams of soy sauce

7. Pour 50 grams of water, stir evenly, and simmer until small bubbles appear;

8. Put the scrambled eggs into the sauce, mix well, and sprinkle with chopped green onions;

9. Boil a pot of water when the scrambled eggs boil the sauce, boil the noodles when the water is boiled, and blanch the fungus vegetables before boiling;

10. Put the noodles and rapeseed in a bowl after passing cold water. If the water is too cold, the noodles will be sharper and the vegetables will be more crispy and tender.

Tips:
1. Fry the egg into small pieces, then pour it into the boiled sauce and mix it so that the egg tastes fresh and tender;
2. The fungus can be replaced with other vegetables, such as spinach, Chinese cabbage, cucumber shreds and so on.