Preserved Egg and Cucumber Noodles

Name: Preserved Egg and Cucumber Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Fried noodles; 1 Cucumber; 2 pcs preserved egg; 1 parsley; 2 tbsp Soy sauce; 1 tbsp Chili oil; 3g sesame oil; 2 tbsp Vinegar; 2 garlic cloves

by Easy to cook

5.0 (1)

Favorite

6

Difficulty

Easy

Time

10m

Serving

2

My friend gave me a bag of preserved eggs. After eating it for a long time, I almost always use cold salad to find it delicious. Do you have any different ways of eating? Welcome to leave me a message.
Today, two people were at home and they didn’t want to cook. So they cooked a bowl of noodles, cold two preserved eggs, took out the cucumbers from the refrigerator and mixed them with chili oil and vinegar. There are vegetarian staples, simple meal after meal. Up.

Ingredients

1 bag Fried Noodles
1 Cucumber
2 pcs Preserved Egg
1 Parsley
2 tbsp Soy Sauce

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1 tbsp Chili Oil
3g Sesame Oil

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2 tbsp Vinegar
2 Garlic Cloves

Preserved Egg and Cucumber Noodles

1. Prepare the ingredients

2. Rinse the preserved eggs, drain them and cut them in half with a cross knife

3. Put the preserved eggs in a steamer and steam at high temperature for about 8 minutes, disinfect and sterilize

4. Heat 1 bowl of water in a pot, and boil the noodles with sauce until soft

5. Pour the fried sauce fabric bag, stir evenly and set aside

6. Wash cucumbers, peel them at intervals, then shred them, put them in a basin, peel and chop garlic cloves, wash and cut parsley, put them in a basin, add chili oil, sesame oil, vinegar, and soy sauce