Shrimp and Egg Noodle Soup

by Niu Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There is an experiment called a brand new experiment. I thought there was still pasta at home, but when I was about to cook it, I realized that it was gone. But Xiaobao said that he wanted to eat noodles, so I changed it as I wish and used Chinese-style noodles with curry noodles. Unexpectedly, the soup base was thick and creamy. Friends can copy it. "

Ingredients

3 pcs Egg

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1 serving Noodles
10 Dried Shrimp
1 piece Curry
Some Fine Salt
2 teaspoons Safflower Seed Oil

Shrimp and Egg Noodle Soup

1. Prepare the ingredients used.

2. Preheat the wok, add an appropriate amount of safflower seed oil to the pan.

3. Beat the eggs in the pan and fry them into shape.

4. Add enough water, and the amount of water should be larger, so that the curry cubes are added at the back so that the soup will not be too dry.

5. Boil until the soup base opens, and put the noodles in the pot.

6. Cook until the noodles are cooked through, then add the peeled shrimp.

7. Finally, add salt and curry to taste.

8. This fragrant and creamy curry egg noodle soup with shrimp is completed.

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