Seaweed and Egg Noodle Soup

Seaweed and Egg Noodle Soup

by Heart moves

4.9 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

3

Although I am from Cantonese, it doesn't affect my love for pasta at all. The two children also follow me, especially like eating pasta. Our family will have noodle soup two or three times a week for breakfast, and every time I change it to make it for the children, because breakfast is really important. Children eat at school at noon. If breakfast is not eaten well or not full, it will directly affect the study of the day, so it is not sloppy at all. When cooking noodles at home, I like to put a little seaweed. It is nutritious and delicious. The method is simple, but the taste is not inferior to the breakfast shop.
The nutritional value of seaweed is also very high. It is often eaten in summer and has the effect of clearing heat and nourishing the heart. Children who are changing teeth often eat seaweed, which is also very helpful to the growth of teeth, but don't overeat it at one time. It is recommended that you choose a big brand to be more assured when buying.

Ingredients

Seaweed and Egg Noodle Soup

1. Wash the amaranth and control the moisture.

Seaweed and Egg Noodle Soup recipe

2. Pick up the frying pan, add two eggs and fry them until golden on both sides, cut them into small pieces, and serve them out.

Seaweed and Egg Noodle Soup recipe

3. Leave the oil in the bottom of the pot, add the amaranth and stir-fry, scoop up.

Seaweed and Egg Noodle Soup recipe

4. Pour in water and boil, add the noodles and cook for 3 minutes.

Seaweed and Egg Noodle Soup recipe

5. Add the washed laver and cook for 1 minute.

Seaweed and Egg Noodle Soup recipe

6. Add amaranth and eggs, then add salt, light soy sauce, and thirteen spices to taste, then serve.

Seaweed and Egg Noodle Soup recipe

Tips:

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