Soy Sauce Noodles

Soy Sauce Noodles

1. Put oil in the pan, pour the peanuts and stir fry quickly when the oil is cold to ensure that the peanuts are evenly heated. After the peanuts have exploded, add 2 drops of white wine and stir-fry for a while, and drain the oil when the aroma is almost cracked. (Be careful, peanuts will not be crispy until they are cold)

2. Wash the small greens and set aside

3. Cut the marinated egg and set aside, cut the green onion and ginger into long strips and set aside

4. Boil water in a pot, boil noodles and vegetables

5. Put a little oil in a pot on the light, add green onion and ginger, stir fry, remove and discard when it is browned

6. Put one spoonful of dark soy sauce, two spoons of light soy sauce, one spoonful of chili oil, and the freshly fried scallion oil in a bowl, and stir evenly

7. Take out the noodles and green vegetables and put them in cool white water to keep the noodles elastic and smooth.

8. Put the adjusted juice into the noodles and stir evenly with chopsticks

9. Put the mixed noodles in a bowl, you can start eating with eggs, greens and peanuts

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11. If you like to eat sesame paste, you can add a spoonful of sesame paste.

Tips:

1. Adding white wine when frying peanuts can make the peanuts more crispy, and the alcohol will evaporate with the temperature
2. When frying scallion oil, it is better to use lard if there is lard, so it will be more fragrant.
3. Too cold water on the noodles can make the noodles more elastic and smoother
4. The seasoning is hot and the noodles are also warm, so this noodle is not cold to eat in winter