1. Put water in the pot and let the water bubble up to dry the noodles. After the water is boiled, pour the water again. After the water is boiled for the second time, the noodles can be taken out of cold water for later use.
2. Cut the chives into sections and the celery into sections.
3. Beat in an egg and fry it slowly over low heat (lucky, the egg laid by my chicken is a double yolk)
4. Fry the eggs on both sides and it's almost done
5. Put the aforementioned light soy sauce, aging vinegar, chopped chili, and chili oil directly on the egg and boil it. When the water is boiled, put part of the coriander and chives. If you want a better taste, you can pour the noodles in and cook.
6. Put the remaining coriander and chives on the noodles in a bowl, and you can start eating.
Tips:Because light soy sauce and homemade chopped chili are salty enough, I didn't add salt in the whole process. You can adjust it according to your own situation.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
