1. Wash the loofah and peel, then cut into strips
2. Wash the potatoes, peel them, and shred them. Because the loofah is easy to cook and potatoes are not easy to cook, it is necessary to shred.
3. Prepare a soup pot and heat it up, add the noodles, and blanch it. When you just put it in, use the noodles tool to keep stirring the noodles to prevent them from sticking together.
4. While boiling water and blanching noodles, fry eggs in a wok. After frying both sides, take them out and place them in a bowl, and put a few drops of delicious fresh soy sauce on the eggs.
5. Use the remaining oil from the fried egg to pour shredded potato and loofah in turn, stir fry
6. When it is half or half cooked, add hot water to the loofah and add salt. After the water boils, remove the noodles from the soup pot and put them into the wok. Turn to medium and low heat and simmer for 2-3 minutes. When the noodles and potatoes are cooked, raise the pot and put it in a bowl.
Tips:Don't underestimate the potato shreds, the noodle soup with potatoes is especially fresh. And potatoes are also very nutritious, which enriches the diversity of ingredients.
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