Stir-fried Noodles with Tomatoes and Eggs

Stir-fried Noodles with Tomatoes and Eggs

1. Prepare the ingredients. I bought fresh noodles for noodles. This depends on personal preference. You can buy thick noodles, thin noodles, wide noodles, and noodles. Tomatoes are a little bit ripe, and small rapeseed has a better taste. Buy bean sprouts. Whatever you like, mung bean sprouts are crispy and tender, which I like better.

2. Wash the bean sprouts clean, cut off the roots of the small rapeseed, wash one by one, and drain the water for later use.

3. Peel the tomatoes, wash and cut into pieces, beat the eggs into a bowl, add a little salt, and stir well. Peel the tomatoes and blanch them with boiling water.

4. Boil a pot of boiling water, add a pinch of salt, add the noodles and cook until 80 or 90 minutes cooked.

5. Remove the noodles and put them in cold water to prevent sticking.

6. Start the pan, add a proper amount of oil, add bean sprouts and small rapeseed when the oil is hot, stir-fry until broken, set aside.

7. Add appropriate amount of oil to the pan. After the oil is hot, pour the egg liquid and stir-fry and scatter.

8. Add the tomatoes and stir fry until the tomatoes are juiced.

9. Add the noodles, bean sprouts and small rapeseed.

10. Stir thoroughly and evenly.

11. Add appropriate amount of salt and taste very fresh and seasoning, stir fry evenly~