Roasted Sesame Instant Noodles Stir-fried Colorfully

Name: Roasted Sesame Instant Noodles Stir-fried Colorfully
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 80g Cook instant noodles; 1 piece egg; 25ml Chobe Roasted Sesame Salad Dressing; 2s Water hair fungus; 30g onion; 30g Cucumber; 2 pieces pineapple; 3 pieces Chive flower; Some chopped green onion

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Chobe’s roasted sesame salad dressing was supposed to be used to mix a fried crouton. Turning his head and seeing another small dish of cooked instant noodles thrown on the stove, he suddenly changed his mind. It's better to fry instant noodles, otherwise the remaining instant noodles will only be taken carelessly. The instant noodles are fried in assorted and colorful, and then topped with roasted sesame salad sauce, so that the remaining instant noodles come to a gorgeous turn.
Deduct a little bit of the side dishes for the three meals, then take out two or three pieces of pineapple from your mouth, beat an egg, stir fry all at once, and finally put it out of the pot and put it on the salad sauce. The instant noodles are enriched all at once, and it would be even better if they had some bright red. . . .

Ingredients

80g Cook Instant Noodles
1 piece Egg
25ml Chobe Roasted Sesame Salad Dressing
2s Water Hair Fungus
30g Onion
30g Cucumber
2 pieces Pineapple
3 pieces Chive Flower
Some Chopped Green Onion

Roasted Sesame Instant Noodles Stir-fried Colorfully

1. Ingredients: 80 grams of boiled instant noodles, 1 egg, 25 ml of Kewpie roasted sesame salad sauce, 2 water fungus, 30 grams of onion, 30 grams of cucumber, 2 pieces of pineapple, 3 leeks, appropriate amount of green onion

Roasted Sesame Instant Noodles Stir-fried Colorfully recipe

2. Tear the fungus into small pieces, and cut other fruits and vegetables into small cubes. .

3. Beat the eggs. spare.

4. Bring the pot to heat, pour some oil,

5. Pour the eggs,

6. Fry until golden, shovel to pieces

7. Pour a little oil in the pan, add chopped onions, and sauté until fragrant.

8. Add fungus, cucumber and chive flowers, and fry until broken.

9. Add instant noodles, stir fry evenly,

10. Pour in the eggs and diced pineapple and stir fry for a few minutes.

11. Add 2/3 of the chopped green onion, stir fry evenly, and turn off the heat.

12. Put it out of the pot and serve it on a plate,

13. Pour the salad sauce,

14. Sprinkle with the remaining chopped green onion, mix well and serve.

Tips:
There is no need for seasoning during the frying process, and the salad sauce is added to taste after being out of the pan.
All side dishes can be adjusted as you like.
The heat does not need to be too high when stir-frying, so as not to burn.