Seasonal Vegetable Egg Noodles

Name: Seasonal Vegetable Egg Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece egg; 100g noodles; 30g carrot; 20g cabbage; 50g lettuce; 2 tbsp oil; 1 tbsp salt; 1 tbsp Soy sauce; 1 tbsp sesame oil

by Strawberry tea

4.8 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

3

When making a sushi fried omelet, there is a little bit left and some vegetables are left, so let’s cook these leftover ingredients together with the noodles. The noodles you use are easier to cook and very good. If you eat it, you can eat it quickly, and there are vegetables and egg skins that are very nutritious.

Ingredients

1 piece Egg

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100g Noodles
30g Carrot
20g Cabbage
50g Lettuce
2 tbsp Oil

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1 tbsp Salt

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1 tbsp Soy Sauce

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1 tbsp Sesame Oil

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Seasonal Vegetable Egg Noodles

1. Beat the eggs and fry them into omelets, then cut into thin strips and set aside.

2. Add appropriate amount of water to the pot and boil the shredded carrots.

3. Put the cabbage in a pot and cook.

4. Add the noodles to the boiling pot.

5. Add the lettuce to the pot.

6. Pour some light soy sauce.

7. Add a pinch of salt.

8. Add some sesame oil.

9. After serving the noodles, put the fried egg crust into the noodles.

Tips:
Put the hard-to-ripe vegetables first and then the easy-to-ripe vegetables.
The noodles are easy to cook, so just put the lettuce in the pot and it will be cooked.