Okara Stretched Noodles

by ┈→べ餹餹

4.9 (1)

Favorite

21

Difficulty

Easy

Time

15m

Serving

2

If you drink the bean dregs left over from the soy milk directly, the taste is too rough. The scrambled eggs feel like small tofu. It is a pity to throw it away. It is rich in nutrients and coarse grains, so I will mix it in the noodles and make cakes or noodles. Affect the taste, but also increase nutrition.

Ingredients

1 bowl Okara
250g Flour

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1 piece Tomato
2 pcs Chinese Cabbage
1/2 a piece Shallot

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1 tablespoon Oil

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2 pcs Egg

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2g Salt

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1 tablespoon Soy Sauce

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Okara Stretched Noodles

1. Use leftover soybean dregs soy milk and noodles, I use walnut black soy milk, so the noodles are a bit dark

2. Roll out the mixed dough into thin slices. I use walnut black bean soy milk, so the noodles are a bit dark

3. Cut vertically into 2cm wide strips, then cut horizontally

4. Prepare eggs, tomatoes, cabbage, green onions

5. Cut tomatoes, chopped green onion, and wash the cabbage

6. Stir-fry chives in hot oil pan

7. Add tomatoes and stir fry to make red soup

8. After adding water to a boil, beat in two eggs to make a poached egg

9. After the egg is formed, stretch the cut noodles and put them into the pot

10. After the noodles are cooked, add soy sauce and salt

11. Add the cabbage and cook for a while.

Tips:
After the egg is formed, stretch the cut noodles and put it into the pot, otherwise the egg should fall apart.

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