Okara Stretched Noodles

Okara Stretched Noodles

by ┈→べ餹餹

4.9 (1)
Favorite

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

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

Okara Stretched Noodles recipe

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

Okara Stretched Noodles recipe

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

Okara Stretched Noodles recipe

4. Prepare eggs, tomatoes, cabbage, green onions

Okara Stretched Noodles recipe

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

Okara Stretched Noodles recipe

6. Stir-fry chives in hot oil pan

Okara Stretched Noodles recipe

7. Add tomatoes and stir fry to make red soup

Okara Stretched Noodles recipe

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

Okara Stretched Noodles recipe

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

Okara Stretched Noodles recipe

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

Okara Stretched Noodles recipe

11. Add the cabbage and cook for a while.

Okara Stretched Noodles recipe

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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