Tomato and Egg Noodles

Name: Tomato and Egg Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 Fine vermicelli; 1 piece tomato; 1 piece egg; 1 stage Green onions; a little parsley; Some Oil salt; 2s Chinese cabbage; 1 tablespoon Soy sauce

by Xiao Bao E Niang 131425

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

In the cold winter in the north, as the circle of friends said: tying the top into the waist of the pants is the best respect for winter. Similarly, eating and dressing warm in the morning and warming the stomach are the most correct way of opening the day. . .

Ingredients

150 Fine Vermicelli
1 piece Tomato
1 piece Egg

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1 stage Green Onions
a little Parsley
Some Oil Salt
2s Chinese Cabbage
1 tablespoon Soy Sauce

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Tomato and Egg Noodles

1. Prepare the required ingredients, scallions, tomatoes, eggs, parsley and wash them

2. Wash the cabbage and control water

3. Tomatoes are cut with a cross knife, and peeled with boiling water

4. Cut green onion, chopped green onion, cut coriander into sections

5. Peeled tomatoes

6. Cut into triangles

7. Put salt in the bowl, beat the eggs and stir well

8. Fill the pan with oil and scramble the eggs

9. Stir-fry the scallion chopped green onion

10. Add tomatoes

11. Put a little salt, low heat, use a spatula to lightly press out the juice, pour in some water

12. Add the vermicelli

13. Add eggs and vegetables after the noodles are cooked

14. Add light soy sauce to taste

Tips:
1. It's easier to remove the outer skin when cutting tomatoes with a cross knife, and add more to make the color brighter
2. In a hurry, the eggs can be cooked directly without frying them separately, and the poached eggs or noodles can be boiled and then scattered and poured
3. Free collocation of vegetables as you like
4. With homemade pickled peppers, breakfast can be done in a few simple steps