Soy Sauce Fried Noodles
1.
First cut the carrots and green garlic into shreds, and remove the bean sprouts from the heads and roots.
2.
Put the egg noodles after the water is boiled. If the noodles contain salt, do not add salt to the water in the pot. If the noodles do not contain salt, add a proper amount of salt to cook the noodles.
3.
When the noodles are boiled to 7 mature, they should be taken out in cold water. Never cook it. Especially this kind of thin noodles needs to be cooked for a short time. I cooked this noodle for less than a minute (only for reference). It is recommended that those who are new to try it better to use wider noodles.
4.
Drain the noodles after cooling. Some people will add oil to the noodles at this time. (Generally, I only put it on for about 2 minutes)
5.
At this time, put a small amount of oil in the wok and stir-fry the vegetables briefly.
6.
Don't put salt in the pot at this time, so as to avoid too much water out of the vegetables. It's about 8 mature.
7.
At this time, pour oil in the pot again, and add the noodles that have just been cooked.
8.
Just pour the noodles into the pan and then flatten them first, and then fry them slightly.
9.
First, pour in the soy sauce to give your complexion.
10.
After adding the dark soy sauce, stir the noodles evenly to make the noodles evenly colored
11.
Pour soy sauce to enhance the flavor
12.
Pour in the freshly-fried vegetables and stir-fry evenly
13.
Finally, sprinkle in sesame seeds and mix well
14.
You can sprinkle some sesame seeds on top to decorate
